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---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Guy's Chinese Chicken   (Nfwf89a)
 Categories: Main dish, Chinese, Chicken
      Yield: 4 servings
 
 
        4    Chicken--breasts -- skinned
   10 1/2 TB Lite soy sauce
      3/4 c  Chicken broth -- -condensed
   10 1/2 ts Cornstarch
        4 TB Oil -- lite
    1 1/2 c  Snow peas -- -fresh or
  :          defros
        2 c  Mushrooms -- sliced fresh
        1 c  Celery -- -sliced 1/4" wide
        1 md Onion -- -cut into 6-8 wedg
      1/2 c  Green pepper -- strips
      1/2 c  Walnuts -- (broken) or
  :          peanu
  DIRECTIONS This recipe is for 4 but can be cut in half
  for 2. I usually make the whole thing up so I can
  enjoy it the next day for lunch or as a side dish when
  completely mixed into the rice. I holds well in the
  fridge if covered tightly. Cut chicken into strips.
  Toss with 1 TBS soy and set aside.  Mix together
  remaining soy, chicken broth and cornstarch. Set
  aside. Heat 1 1/2 TBS oil in wok or large fry pan and
  quickly stir fry the drained chicken strips until
  browned. Be sure wok is hot.Remove from wok and keep
  warm. Add remaining oil to wok and stir fry all
  veggies over medium heat for 4-5 minutes. Add the
  broth mix, bring to a boil--stirring constantly.
  Return chicken to the wok, add the nuts and heat about
  one minute.  Serve immediately over white rice. Please
  try the sticky rice, folks. Once you d you will
  probably never go back to the minute again. The oil
  can be cut back if you desire without affecting the
  final results. BTW, is anyone out there reading the
  posts of those who are taking their time? How about
  joining in for some variety. I know would like some
  new ones such as from  Kathleen and Rita and Frank and
  Bev etc., etc., etc.. GUY FROM: GUY ATTWOOD (NFWF89A)
  
  Recipe By     :
  
  From:
 
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