How to make it

  • 1. Trim and quarter mushrooms. Trim ends of snow peas.Halve peppers;seed ad cut into strips. Trim and chop scallions. Peel carrot;halve crosswise. Cut each piece in half;cut into matchsticks. Set aside vegetables,ginger and garlic.
  • 2.Cut chicken crosswise into 1" wide strips. In non-aluminum bowl,combine chicken with 2 TB soy sauce,1 TB cornstarch and 1 TB sherry;refrigerate up to 2 hours. In bowl,whisk rest of cornstarch with 1 TB water till smooth;set aside.
  • 3.In wok or large skillet,heat oil over high heat. Add reserved ginger and garlic;cook 30 seconds.
  • 4. Remove chicken from marinade,reserving any not clinging to chicken. Add chicken to wok;cook ,stirring till chicken is almost cooked through,4-5- mins.Remove chicken from pan;set aside. Add reserved mushrooms,snow peas,pepper,scallion and carrot and cabbage. Cook until vegetables soften,2-3 mins.
  • 5.Add water chestnuts and reserved chicken. Stir in broth,sesame oil,sugar,remaining soy sauce and sherry and reserved marinade;boil.
  • Stir in cornstarch mixture. Cook,stirring,until mixture thickens slightly,about 1 min. Serve over rice,if desired..
  • If you have all ingredients measured and ready,this recipe is a snap and delicious..

Reviews & Comments 4

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  • notyourmomma 3 years ago
    Absolutely wonderful. One of my mom's favorite dishes.
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  • mommyluvs2cook 3 years ago
    Used to eat this at least twice a week at this little chinese place by the house I grew up in!!! Haven't had it in quite a while and would love to bring back those memories by making this!
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  • maureenlaw 3 years ago
    Love this, thanks!
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  • impssweetp 3 years ago
    One of my favorites. A dish I can eat without feeling guilty about calories. Looks great.
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