 |
Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This is an easy-to-prepare and great tasting Chinese dinner dish. Served with some Chow Mein Noodles, sweet and sour dipping sauce and fiery hot mustard, you'll have a dining experience sure to please your guests. Add a pot of hot green tea, some warmed sake and fortune cookies to finish the presentation. Ingredients:
1 lb skinless chicken breast, cut into cubes |
2 teaspoons chicken bouillon granules or 2 chicken bouillon cubes |
1 1/4 cups boiling water |
2 tablespoons soy sauce |
1 tablespoon cornstarch |
2 teaspoons golden brown sugar |
1/2 teaspoon ground ginger |
2 tablespoons vegetable oil |
8 ounces fresh mushrooms, sliced |
1/2 cup scallion, sliced |
1 green bell pepper, sliced |
8 ounces sliced water chestnuts, drained |
1/2 cup cashews |
hot cooked rice |
Directions:
1. In a small saucepan, dissolve bouillon in water.
2. Combine soy sauce, cornstarch, sugar and ginger.
3. Stir the mixture into bouillon.
4. In large skillet, brown chicken in vegetable oil, stirring constantly.
5. Add bouillon mixture.
6. Cook and stir until slightly thickened.
7. Add remaining ingredients, except cashews and rice.
8. Simmer, uncovered, stirring occasionally 5 to 8 minutes or until chicken is done.
9. Remove from heat.
10. Add 1/4 cup cashews.
11. Serve over hot cooked rice.
12. Garnish with remaining cashews.
|
|