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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 lb boneless skinless chicken breast |
1 tablespoon cornstarch |
1 tablespoon dry sherry |
8 ounces shiitake mushrooms, fresh |
8 ounces bamboo shoots |
1 cup snow peas (for best results, it is suggested to use peas that are fresh from the pod , rather than frozen etc.) |
vegetable oil cooking spray |
1 tablespoon soy sauce |
1 teaspoon sugar |
1/2 cup chicken stock |
1 tablespoon cornstarch, dissolved in water |
2 cups minute instant brown rice |
Directions:
1. Remove all visible fat from chicken and cut into bite size pieces.
2. Marinate in cornstarch, one teaspoon soy sauce and sherry.
3. Slice mushrooms.
4. Remove stems from pea pods.
5. Heat oil in wok.
6. Add snow peas and stir fry until covered with oil.
7. Add chicken stock.
8. Cover and cook about 30 seconds until jade green.
9. Remove and drain.
10. Stir fry chicken until no longer pink.
11. Add mushrooms and bamboo shoots and stir fry for one additional minute.
12. Add back snow peas and toss to heat.
13. Make well in center of wok or skillet and add sauce mixture.
14. Stir until it starts to thicken, then mix in chicken and vegetables.
15. Serve over rice.
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