Chicken Walnut
chicken, chinese, poultry
2 tablespoon oil, peanut
1 lb boned chicken breast, cut into thin; strips
1/2 teaspoon salt
1/4 cup snow peas
1/4 lb small mushrooms
2 oz bamboo shoots
2 cup chicken broth
1 tablespoon soy sauce
1/2 teaspoon sugar
1 1/4 cup roasted walnuts, coarsley chopped
1 1/2 teaspoon cornstarch
1 teaspoon water
Preheat a wok or frying pan and add the oil. Swirl the oil over the bottom of the pan. Add the chicken strips and salt and stir-fry for 2 to 3 minutes. Add the snow peas, mushrooms, bamboo shoots, and chicken broth. Stir quickly and cook for 2 minutes. Add the soy sauce, sugar, and walnuts. Stir well and add the cornstarch mixed with water. Cook just until slightly thickened. Both the Chicken Walnut and the Beef Kwangton should be served alongside boiled rice. Boil the rice according to your favorite recipe. Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: IMPERIAL PALACE Comments: CHINATOWN, SAN FRANCISCO Comments: WINE: GRGICH HILLS CHARDONNAY 81 Submitted By On
Yield: 4 servings