Chinese Soy Chicken Recipe
Ingredients
2 whole chicken breasts
3 tablespoons salad oil
1 cup sliced celery
1/2 clove garlic, minced
2 envelopes instant chicken broth OR 2 chicken bouillon cubes
1 1/2 cups water
1 tablespoon soy sauce
1 tablespoon chopped crystallized ginger
1 package (8 ounces) frozen Chinese pea pods
2 tablespoons cornstarch
1/4 cup toasted slivered almonds (from a 5-ouncecan)
3 cups hot cooked rice
Directions
1. Pull skin from chicken breasts; halve the breasts and cut meat in one piece from bones, then slice meat into long thin strips.
2. Heat salad oil in a large frying pan; add chicken and saute, stirring constantly, 5 minutes. Stir in celery and garlic; saute 3 minutes more, or until meat is almost tender.
3. Stir in chicken broth or bouillon cubes, water, soy sauce and ginger; heat to boiling, crushing cubes, if using, with a spoon; add pea pods; cover. Simmer 5 minutes.
4. Smooth cornstarch with a little water to a paste in a cup; stir into chicken mixture. Cook, stirring constantly, until mixture thickens and boils 3 minutes.
5. Spoon into a serving dish; sprinkle with almonds.
2. Heat salad oil in a large frying pan; add chicken and saute, stirring constantly, 5 minutes. Stir in celery and garlic; saute 3 minutes more, or until meat is almost tender.
3. Stir in chicken broth or bouillon cubes, water, soy sauce and ginger; heat to boiling, crushing cubes, if using, with a spoon; add pea pods; cover. Simmer 5 minutes.
4. Smooth cornstarch with a little water to a paste in a cup; stir into chicken mixture. Cook, stirring constantly, until mixture thickens and boils 3 minutes.
5. Spoon into a serving dish; sprinkle with almonds.
