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.
hicken pieces in the soy sauce, wine, and sugar.
Stir
ince garlic clove.
Prepare sauce ingredients and set aside.
small bowl, combine the sauce ingredients and reserve.
Heat
owl, combine chicken stock, soy sauce, sherry, cornstarch, salt, sugar and
ablespoon cornstarch, chicken broth, soy sauce and sesame oil, set aside
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.
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.
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.
ubes.
Combine with soy sauce, oil and ginger; mix well
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 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.
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.
tir together the water, soy sauce, dry sherry, cornstarch, honey, and
minutes. Add the tamari sauce, mix well.
Cover and
Slice chicken 1/4 thick and
cut into 1 inch pieces.
Sprinkle with soy sauce, white pepper and 1 tablespoon cornstarch.
Mix together chicken broth, 2 tablespoons soy sauce and 2 tablespoons cornstarch and set aside.
ogether the cornstarch, sugar, soy sauce, oyster sauce, rice wine, and chicken
Combine the sauce ingredients.
Hot wok, add
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.
edium bowl, mix chicken, soy sauce, sherry, cornstarch, ginger root, sugar