Cut chicken into strips.
Fry over high heat in 4 tablespoons oil for 5 minutes.
Add bamboo shoots, pea pods, celery, cabbage, water chestnuts, broth and soy.
Cover pan and steam for 5 minutes over medium heat.
Mix cornstarch with cold water.
Add to Moo Goo Gai Pan to thicken.
Serve with rice.
Serves 4.
wok or a frying pan, and stir-fry the meat
Heat 2 tablespoons oil in a frying pan, wok or electric skillet.
When oil is very hot, stir-fry the onions and mushrooms for 3 minutes.
Remove to a bowl.
Add 6 tablespoons more oil to the pan.
Stir-fry the chicken until no longer pink, about 5 minutes.
Return the mushrooms and onions to the skillet.
Add soy sauce and salt for taste.
Remove to a plate and serve immediately. Serves 4.
side.
In a saute pan, saute almonds in butter, set
Blend corstarch and water in bowl until smooth and set aside.
Sprinkle chicken with salt and pepper. Stir fry chicken in 1 Tbs oil until no longer pink. Remove from pan.
Add onion to skillet and stirfry on medium heat 1 minute . Stir in mushrooms and ginger. Cook stirring constantly 2-3 minutes or until mushrooms are tender.
Add broth and broccoli to skillet. Heat to boiling. Add cornstarch mixture and heat to boiling. Boil one minute and remove from heat. Stir in chicken and serve over rice.
Cut chicken into bite size pieces and marinate with soy sauce, sherry, ginger, cornstarch, sugar and garlic powder.
In skillet, add oil.
Cook mushrooms and green onions until tender.
Remove. Add chicken and marinade and cook.
Return mushrooms and onions to pan.
Now add peas and heat thoroughly.
Serve over rice.
ts initial cooking in the pan.
Heat a wok or
Slice chicken in 1/2-inch squares.
Mix with salt, pepper, cooking wine and cornstarch; set aside.
Heat 2 tablespoons peanut oil and add salt, saute snow peas, mushrooms, celery and water chestnuts for 2 minutes.
Remove from pan and fry garlic, chicken and onion for 1 minute (on high heat).
Add soy sauce and sugar; mix well.
Add cooked vegetables.
Mix well and cook for 1 minute. Remove and serve over rice.
Slice chicken and mix with salt, pepper, apple juice, cornstarch and egg white.
String snow peas.
Heat 2 tablespoons oil and add salt.
Saute mushrooms, celery, water chestnuts and snow peas for 2 minutes.
Remove from pan.
Heat 2 tablespoons oil in same pan.
Fry garlic, scallions, and chicken meat for 1 minute over high heat.
Add soy sauce and sugar; mix well.
Add cooked vegetables and mix well for 1 minute.
Remove to heated plate. Serve with rice.
Serves 6.
Cut chicken breasts into strips.
Add seasonings in the order given and marinate chicken for about 15 minutes.
While chicken is marinating, prepare vegetables.
Rinse and slice bamboo shoots and water chestnuts.
Slice and chop ginger, and peel and mince garlic clove.
Prepare sauce ingredients and set aside.
Heat wok and add oil.
Add garlic and ginger.
Add chicken and stir-fry until it changes color.
Remove and set aside.
Add 1 tablespoon oil.
Add the mushrooms and stir-fry for several seconds, then add bamboo ...
In a large bowl, combine the marinade ingredients.
Add the chicken and allow to rest for at least 30 minutes.
Reserve.
In a small bowl, combine the sauce ingredients and reserve.
Heat a wok over high heat for 30 seconds.
Add 2 tablespoons of the peanut oil and coat the wok with it using a spatula.
When a wisp of white smoke appears, add the ginger and salt and stir for 10 seconds.
Add the mushrooms and stir for 10 seconds.
Add the snow peas, bamboo shoots, and water chestnuts and cook, stirring, for 2 minutes.
Turn ...
Use electric skillet set at 450\u00b0.
Cook chicken with oil for 10 minutes.
Add broccoli and cook for 5 minutes.
Add bamboo shoots, water chestnuts and mushrooms and heat thoroughly.
Add chicken broth; sprinkle top with garlic powder.
Add 2 tablespoons cornstarch with 1/2 cup water for thickening.
Heat thoroughly and serve over rice.
Combine chicken stock, egg white, cornstarch, sugar and a splash of sherry in a small bowl.
Set aside.
Heat a large skillet or wok on high.
Add peanut oil and chicken.
Stir-fry until chicken is no longer pink.
Remove chicken.
Add scallions, ginger, and garlic.
Stir-fry 2 minutes.
Add the cabbage, bell pepper, sprouts, bamboo shoots and water chestnuts.
Stir-fry 2 minutes.
Add mushrooms, sherry and soy sauce.
Stir in chicken stock mixture.
Cook and Stir until it thickens.
Serve immediately.
Partially freeze chicken; thinly slice into bite-sized strips.
In small mixing bowl stir together the water, soy sauce, dry sherry, cornstarch, honey, and instant chicken bouillon granules; mix well.
Slice the drained water chestnuts; set aside.
Halve the pea pods crosswise; set aside.
Slice the mushrooms and the green onion; set aside.
Grate 2 teaspoons gingerroot; set aside.
Heat the oil in wok over high heat.
Add the chicken to wok and stir-fry 3 to 4 minutes.
Remove chicken.
Add more oil, if necessary.
Stir- ...
In a bowl, combine the chicken, 1 tablespoon of the cornstarch, the egg white, sherry, salt and pepper.
Marinate for 15 minutes.
Combine the stock and the remaining 1 tablespoon of cornstarch.
Set aside.
Heat the oil in a wok over medium-high heat until very hot but not smoking.
Add the ginger and garlic and stir-fry for 1 minute.
Add the chicken and marinade and continue stir-frying for 3 minutes,or just until the chicken begins to turn brown.
Add the mushrooms and stir-fry for 1 minute more.
Stir the stock and ...
Put the arrowroot, garlic, salt and pepper in a bowl. Toss the chicken thighs in this mixture. Set aside.
Heat 3 tablespoons of the coconut oil in a large skillet and add the mushrooms, bok choy and sugar. Saute for 2 minutes. Cover and cook for about 5 more minutes. Remove from the skillet.
Add the 2 remaining tbsps. of coconut oil into the skillet on high heat. Once good and hot add the chicken thighs and saute for 2 minutes. Add the tamari sauce, mix well.
Cover and cook for an additional 6 minutes or until the thighs are ...
Cut poultry into 1-inch cubes.
Combine with soy sauce, oil and ginger; mix well.
Spray nonstick electric frypan or large skillet with cooking spray.
Add poultry in single layer.
Cook and stir over medium-high heat until lightly browned.
Stir in onion and mushrooms.
Mix well.
Stir in 3/4 cup broth.
Add mixed vegetables.
Cover and simmer 5 minutes.
Mix remaining broth with cornstarch until smooth; stir into skillet.
Cook and stir until sauce is thick.
Serve over hot rice.
Makes 4 servings, approximately ...
Mix spices, water, soy sauce and cornstarch.
Cut chicken into 1/8-inch slices diagonally, place in sauce; let stand.
Slice onions, mushrooms and chestnuts.
Add snow peas.
Cook on high in 1/4 cup salad oil.
Stir quickly until done (2 to 5 minutes). Remove.
Stir-fry chicken in 2 tablespoons oil for 2 to 3 minutes. Mix chicken and vegetables and serve over rice.
Slice chicken into very thin slices.
Mix chicken, cornstarch, sherry, ginger and 1 1/2 teaspoons of salt.
Set aside.
Shake pieces of chicken with salt and cornstarch.
Stir-fry in hot oil until chicken turns white.
Add mushrooms with liquid, green peppers, water chestnuts and soy sauce.
Cook for 4 minutes. Serve with rice.