Chicken Cantonese
By: Anonymous
Published: Thursday, February 11, 2010 - 3:05pm

Ingredients




2 tablespoons soy sauce
1 tablespoon rice wine or chicken broth
2 teaspoons cornstarch
12 ounces boneless skinless chicken breast halves cut into thin
bite-sized strips
1 cup Chicken Broth (see recipe)
1 tablespoon cornstarch
6 ounces dried Chinese egg noodles
or regular fine egg noodles
1 teaspoon toasted sesame oil
1 tablespoon cooking oil
2 garlic cloves minced
2 teaspoons grated gingerroot
cup thinly bias-sliced carrot
cup thinly bias-sliced celery
1 cup red and/or green sweet pepper in 1"
by 1" by 1/4" slices
cup chopped onion
1 cup sliced fresh mushrooms
cup coarsely-chopped almonds

Preparation

1 In a medium mixing bowl stir together soy sauce, rice wine or broth, and 2 teaspoons cornstarch. Stir in chicken and let stand at room temperature for 30 minutes. Do not drain. 2 Meanwhile, in a small bowl stir together chicken broth and 1 tablespoon cornstarch. Set aside. 3 Cook egg noodles according to package directions; drain and return noodles to pan. Stir in sesame oil. Keep warm. 4 Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic and gingerroot in hot oil for 15 seconds. Add carrot; stir-fry for 1 minute. Add celery and stir-fry for 1 minute. Add sweet pepper and onion; stir-fry for 1 minute. Add mushrooms; stir-fry for 1 minute more, or until vegetables are crisp-tender. Remove all vegetables from wok. 5 Add almonds to hot wok; stir-fry for 2 to 3 minutes, or until toasted. Remove from wok. Add undrained chicken to hot wok; stir-fry for 3 to 4 minutes, or until tender and no pink remains. 6 Push chicken from center of wok. Stir chicken broth-cornstarch mixture; add to center of wok. Cook and stir until thickened and bubbly. Return vegetables and almonds to wok. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more, or until heated through. Serve over noodles. 7 This recipe yields 4 servings. 8 Comments: This chicken dish is loaded with traditional Cantonese ingredients such as rice wine, sesame oil, and ginger. It is just as tasty served over rice instead of the egg noodles.