Sesame stir-fried chicken
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless skinless chicken breasts; cut into |
| ; 1-inch-wide strips | ||
| 4 | teaspoons | Soy sauce |
| ½ | cup | Dry Sherry |
| 2 | teaspoons | Cornstarch |
| 2 | tablespoons | Peanut oil |
| 6 | ounces | Snow peas |
| 4 | Garlic cloves; minced | |
| 1 | teaspoon | Chili paste with garlic |
| 1 | 8 ounce can sliced bamboo shoots; drained | |
| 1 | 8 ounce can water chestnuts; drained | |
| ¼ | cup | Canned chicken broth |
| 2 | tablespoons | Sesame seeds; toasted |
| 3 | Green onions; sliced | |
| 1 | teaspoon | Oriental sesame oil |
| Steamed rice | ||
| Additional soy sauce | ||
Directions
Place first 4 ingredients in bowl and stir. Let marinate 15 minutes.
Heat oil in wok or heavy large skillet over medium-high heat. Add snow peas, garlic and chili paste and stir-fry 30 seconds. Add chicken with marinade and stir-fry 3 minutes. Add bamboo shoots and water chestnuts and stir-fry until chicken is almost cooked through, about 2 minutes. Mix in broth. Add sesame seeds and green onions; stir-fry 30 seconds. Add sesame oil and toss to coat. Serve with rice, passing soy sauce separately.
Serves 4.
Bon Appetit November 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.