Side Pannel
Canton Chicken and Snow Peas
Canton Chicken and Snow Peas
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish
Ingredients List
- -Chicken -
- 4 Medium-size dried mushrooms
- 2 ts Each soy sauce, cornstarch,
- -dry sherry & water
- -dash of white pepper
- 1 1/2 lb Chicken breasts, skinned,
- -boned, and cut in bite-siz
- -pieces
- 3 1/2 tb Salad oil
- 1 sm Clove garlic, minced
- 1/2 c Sliced bamboo shoots
- 1/4 lb Snow peas, ends and
- -strings removed
- -Cooking sauce -
- 1/2 c Water
- 1 tb Dry sherry
- 2 tb Oyster sauce
- 1/4 ts Sugar
- 1 ts Sesame oil
- 1 tb Cornstarch
Directions
Cover mushrooms with warm water, let stand for 30 minutes, then drain. Cut
off and discard stems; squeeze mushrooms dry, thinly slice and set aside.
In a bowl, combine soy, cornstarch, sherry, water and pepper. Add chicken
and toss to coat, then stir in 1 1/2 t of the oil and let stand for fifteen
minutes to marinate.
Prepare cooking sauce - mix together wateaar, sherry, oyster sauce, sugar,
sesame oil and cornstarch and set aside.
Place a wok or wide frying pan over high heat. When pan is hot, add 2 T
of the oil. When oil begins to heat, add garlic and stir once. Add chicken
and stir-fry until chicken is opaque (about 3 minutes). Remove chicken from
pan. Add remaining 1 T oil to pan. When oil is hot, add mushrooms and
bamboo shoots. Stir-fry for one minutes, adding a few drops water if pan
appears dry. Add snow peas and stir-fry for 1 1/2 minutes, adding a few
drops more water if pan appearas dry. Return chicken to pan. Stir cooking
sauce, add to pan, and cook, stirrin guntil sauce bubbles and thickens.
Variations: Cashew or Almond Chicken - first toast 1/2 c cashews or
blanched almonds in 1 T salad oil over medium-low heat until golden; remove
from pan and set aside. Stir in nuts just before serving.
off and discard stems; squeeze mushrooms dry, thinly slice and set aside.
In a bowl, combine soy, cornstarch, sherry, water and pepper. Add chicken
and toss to coat, then stir in 1 1/2 t of the oil and let stand for fifteen
minutes to marinate.
Prepare cooking sauce - mix together wateaar, sherry, oyster sauce, sugar,
sesame oil and cornstarch and set aside.
Place a wok or wide frying pan over high heat. When pan is hot, add 2 T
of the oil. When oil begins to heat, add garlic and stir once. Add chicken
and stir-fry until chicken is opaque (about 3 minutes). Remove chicken from
pan. Add remaining 1 T oil to pan. When oil is hot, add mushrooms and
bamboo shoots. Stir-fry for one minutes, adding a few drops water if pan
appears dry. Add snow peas and stir-fry for 1 1/2 minutes, adding a few
drops more water if pan appearas dry. Return chicken to pan. Stir cooking
sauce, add to pan, and cook, stirrin guntil sauce bubbles and thickens.
Variations: Cashew or Almond Chicken - first toast 1/2 c cashews or
blanched almonds in 1 T salad oil over medium-low heat until golden; remove
from pan and set aside. Stir in nuts just before serving.
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