Chinese Chicken Recipe
Ingredients
| 2 whole broiler-fryer chicken breasts | ||
| Salad oil | 2 Tablespoon | |
| 1 green pepper, cut in strips | ||
| Onion | 1 Small, sliced | |
| Celery | 1 Cup (16 tbs), diced | |
| Water chestnuts | 1 Can (10oz), drained | |
| Chicken stock | 1/2 Cup (16 tbs) | |
| 1 t. Accent | ||
| Salt | 1 Tablespoon | |
| Ginger | 1/4 Tablespoon | |
| Cornstarch | 2 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Bean sprouts | 1 Can (10oz) | |
| Frozen peas | 1/2 Cup (16 tbs) | |
Directions
Remove chicken meat from bones; cut in thin strips.
Heat oil in skillet.
Add chicken and cook, stirring, until white (about 3 minutes).
Add green pepper, onion, celery, water chestnuts, stock, Accent, salt and ginger.
Cover; cook 10 minutes.
Mix cornstarch with soy sauce.
Add to skillet with bean sprouts and peas.
Let simmer 3 minutes.
Serves 4
Heat oil in skillet.
Add chicken and cook, stirring, until white (about 3 minutes).
Add green pepper, onion, celery, water chestnuts, stock, Accent, salt and ginger.
Cover; cook 10 minutes.
Mix cornstarch with soy sauce.
Add to skillet with bean sprouts and peas.
Let simmer 3 minutes.
Serves 4
Chef
