Ingredients
- 1 pound skinless, boneless chicken breast halves, sliced shopping list
- 2 tablespoons cornstarch shopping list
- 1 tablespoon chinese rice wine or dry sherry shopping list
- 1/4 teaspoon white pepper shopping list
- 1 pound button mushrooms shopping list
- 1 1/4 cup chicken broth shopping list
- 1 cup peanut oil shopping list
- 1/3 cup thinly sliced bamboo shoots shopping list
- 3/4 cup thinly sliced Chinese cabbage shopping list
- 1/2 teaspoon sugar shopping list
- 2 tablespoons water shopping list
How to make it
- Sprinkle chicken with 2 teaspoons cornstarch, rice wine, and pepper. Mix well. Simmer mushrooms in chicken broth 5 minutes. Drain, reserving broth. Heat oil in a wok. Add chicken and cook, stirring, just until pieces separate and chicken is no longer pink. Drain into a sieve over a bowl. Return 1 tablespoon oil to the wok. Add mushrooms, bamboo shoots, and Chinese cabbage.Stir fry 2 minutes. Add chicken broth and sugar. Bring to a boil. Return chicken to the wok. Dissolve remaining cornstarch in water and add to the wok. Cook, stirring, until thickened.
The Rating
Reviewed by 5 people-
'meow wow guy pan.. hahahah I love this too.. HIGH FIVE FORKS!!!
snowcat17
in Milwaukee loved it
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Hi how are you doing. I have missed you and your recipes.
Hi 5.
ED
spinach1948
in Dorchester-Boston loved it
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Yum,where have you been hope on a nice vacation5 forks
lanabade
in Goshen loved it
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Reviews & Comments 6
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All Comments
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