Oriental Chicken Recipe
Ingredients
| Bamboo shoots | 1 Can (10oz) | |
| 2 cups snow peas 1 cup sliced mushrooms | ||
| Water chestnuts | 1 Can (10oz), drained, rinsed | |
| Garlic | 2 Teaspoon, minced | |
| 2 whole chicken breasts, skinned and boned | ||
| 3 tsp. fat-free chicken broth | ||
| Cornstarch | 1 Tablespoon | |
| Cooking sherry | 2 Tablespoon | |
| Low sodium soy sauce | 1/4 Cup (16 tbs) | |
| 1/2 cup fat-free chicken broth | ||
Directions
Mix together 1/2 cup broth, soy sauce, sherry, and cornstarch.
Set aside.
Cut chicken into one inch cubes.
Heat 3 Tbs.chicken broth in a large pan or wok and brown chicken quickly.
Remove from pan and keep warm.
Add garlic, mushrooms, and snow peas; stir for 2 minutes until mushrooms are golden brown.
Return chicken to pan; add water chestnuts and bamboo shoots, pour well-mixed sauce over all and cook for 2-3 minutes until chicken is done and vegetables are crisp and tender.
Set aside.
Cut chicken into one inch cubes.
Heat 3 Tbs.chicken broth in a large pan or wok and brown chicken quickly.
Remove from pan and keep warm.
Add garlic, mushrooms, and snow peas; stir for 2 minutes until mushrooms are golden brown.
Return chicken to pan; add water chestnuts and bamboo shoots, pour well-mixed sauce over all and cook for 2-3 minutes until chicken is done and vegetables are crisp and tender.
Chef
