Streamlined Chinese Chicken Recipe
Ingredients
3 whole chicken breasts (about 2 1/2 pounds)
3 tablespoons soy sauce
1 tablespoon salad oil or peanut oil
1 can (1 pint 2 ounces) unsweetened pineapple juice
4 tablespoons cornstarch
1 can (8 ounces) diet-pack pineapple chunks
2 cans (3 or 4 ounces each) sliced mushrooms
1/2 teaspoon salt
1 package (10 ounces) frozen peas thawed
6 cups shredded Chinese cabbage (about 1 head)
3 cups cooked hot rice
Directions
Remove skin and bones from chicken breasts; slice meat into long thin strips.
Place soy sauce in pie plate; dip chicken strips into sauce; brown quickly in salad oil or peanut oil in large frying pan.
Stir just enough unsweetened pineapple juice into cornstarch in cup to make a smooth paste; save for further use.
Stir remaining pineapple juice, and pineapple chunks and mushrooms with liquid into chicken in pan; heat to boiling.
Stir in cornstarch mixture and salt; cook, stirring constantly, until sauce thickens and boils 3 minutes.
Cover; simmer 15 minutes.
Stir in peas; arrange cabbage on top.
Cover; cook 8 minutes, or until peas and cabbage are tender.
Serve over cooked hot rice.
Place soy sauce in pie plate; dip chicken strips into sauce; brown quickly in salad oil or peanut oil in large frying pan.
Stir just enough unsweetened pineapple juice into cornstarch in cup to make a smooth paste; save for further use.
Stir remaining pineapple juice, and pineapple chunks and mushrooms with liquid into chicken in pan; heat to boiling.
Stir in cornstarch mixture and salt; cook, stirring constantly, until sauce thickens and boils 3 minutes.
Cover; simmer 15 minutes.
Stir in peas; arrange cabbage on top.
Cover; cook 8 minutes, or until peas and cabbage are tender.
Serve over cooked hot rice.
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By Same Chef
Chef
