Oriental hazelnut chicken
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Boneless chicken breasts (skinless) |
| 4 | tablespoons | Sherry |
| 2½ | tablespoon | Soy sauce |
| 1½ | teaspoon | Sugar |
| ½ | cup | Cornstarch |
| 1 | large | Egg; well beaten |
| ½ | cup | Butter |
| 1 | cup | Halved Oregon hazelnuts coarsely chopped |
| 1 | teaspoon | Finely chopped fresh ginger (1/4 tsp. powdered) |
| 1 | medium | Garlic clove; minced (1/2 tsp. garlic powder) |
| ½ | cup | Hot water |
| 8 | ounces | Canned sliced bamboo shoots drained |
| Cooked rice or linguine | ||
Directions
Cut chicken breasts into bite-sized pieces. Combine marinade of sherry, soy sauce and sugar and pour over chicken. Marinate overnight or a minimum of 1 hour. Drain chicken, reserving the marinade. Dredge chicken in cornstarch, dip in beaten egg, place on a cake rack covered with wax paper and let dry for 30 minutes. Saut‚ hazelnuts in butter for 5 minutes; remove with slotted spoon. Add chicken to skillet and saut‚ with ginger and garlic until golden brown on both sides. Add marinade, bamboo shoots and hot water to chicken. Cover and simmer 10 minutes. Add hazelnuts and serve over a bed of rice or linguine.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board