Cantonese Chicken With Vegetables


4 whole boneless chicken breast halves (about 1 lb.)
3 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons cornstarch
3 tablespoons peanut or vegetable oil
1 tablespoon finely chopped gingerroot
2 cloves garlic, finely chopped
1 cup cherry tomatoes, halved
1/4 cup very thinly sliced bamboo shoots
1 teaspoon Oriental sesame oil
1 med.-size sweet green pepper, halved, seeded, cut into 1 inch squares
1/4 pound mushrooms, sliced
2 green onions, diagonally cut into ½ inch pieces
1 sm. head (¾ lb.) Chinese cabbage, halved lengthwise and cut crosswise into 1 inch p


1. Cut chicken into bite size pieces. Combine with soy sauce, sherry and cornstarch in bowl. Mix well. Let stand 30 minutes.
2. Drain chicken, reserving marinade.
3. Heat 2 tablespoons of the oil in wok or large skillet. Add chicken; stir fry 3 minutes. Remove chicken. Add remaining 1 tablespoon oil to wok. Add gingerroot, garlic, green pepper, mushrooms and onions; stir fry 1 minute. Stir reserved marinade; add to wok along with cabbage, tomatoes and bamboo shoots; cook 1 minute. Add sesame oil if using; cook 30 seconds. Serves 4.




1.0 servings


Sunday, December 20, 2009 - 2:56am



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