Campbell Soup - Shanghai Chicken And Vegetabl
chicken, chinese, main dish, meats, soups
1 lb chicken breasts -- cubed
2 tablespoon salad oil
1 can chicken broth
1/2 cup raw regular rice
1/2 cup sherry or substitute
2 tablespoon soy sauce
1 large clove garlic -- minced
1/4 teaspoon ground ginger
2 cup sliced carrots
1 cup sliced green onions
1 cup bamboo shoots -- drained
10 oz frozen chinese vegetables
1/2 cup water
4 tablespoon cornstarch
In frying pay, lightly brown chicken in oil. Add broth, rice, sherry, soy sauce, garlic and ginger. Bring to boil; reduce heat; cover; simmer 15 minutes. Add carrots, onions and bamboo shoots. Simmer 5 minutes more or until done. Stir occasionally. Add vegetables. Blend water into cornstarch until smooth; slowly stir into stew. Cook, stir until thickened. Submitted By JANE KNOX On 09-12-94
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Yield: 7 servings