Yield: 2 Servings
|½ pounds||Boned chicken breast|
|12 \N||Snow peas|
|½ cup||Button mushrooms|
|½ pounds||Chinese cabbage (bok choy)|
|4 \N||Water chestnuts|
|2 tablespoons||Peanut oil|
|¼ cup||Sliced bamboo shoots|
|1 teaspoon||Cornstarch mixed with 3 Tbl.|
Poach the chicken for 20 minutes, allow it to cool and slice into pieces ⅛ x 1½ x 1. String the snow peas. Slice the mushrooms, cabbage and water chestnuts thinly.
Heat a skillet or wok, then add the peanut oil and salt. Just before the oil begins to smoke, add all the vegetables and stir-fry for ½ minute. Add the water, cover and cook for 2 minutes. Add the chicken, cornstarch mixture, pepper and sugar. Stir until the sauce is thickened.