Chicken Topping
By: Anonymous
Published: Thursday, February 11, 2010 - 4:30pm

Ingredients




1 roaster boneless breast
2 tablespoons vegetable oil
2 mediums onions, cut in thin wedges
2 tablespoons minced ginger root
2 cloves garlic, minced
3 cups torn spinach
cup chicken broth
1 cup sliced mushrooms
1 sweet red pepper, cut in thin strips (1 cup)
1 can (8-ounces) bamboo shoots, drained and cut in julienne strips
2 tablespoons soy sauce
teaspoon crushed dried red pepper
2 tablespoons cornstarch
2 tablespoons dry sherry

Preparation

1 Remove visible fat from breast meat and cut into thin strips. In a wok or large skillet, over medium-high heat, heat oil. Add onion, ginger and garlic; stir fry 1 minute. Add chicken; stir fry 2 minutes, or until chicken turns white. Add spinach, broth, mushrooms, red pepper strips, bamboo shoots, soy sauce and crushed red pepper. Cook 5 minutes or until chicken and vegetables are tender, stirring frequently. In a cup, blend cornstarch and sherry until smooth; stir into wok. 


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