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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Haven't dusted off the old wok for a while, but I used to make it a lot.It's from a cookbook entitled Chicken Breasts by Diane Rozas printed in 1985. I recommend you use the almonds - they make the dish. (my husband used to call this Gai Guy Chow hahaha!) Ingredients:
1 lb boneless skinless chicken breast, and cut into 1 inch pieces |
2 tablespoons cornstarch |
1 egg white |
1 tablespoon dry sherry |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/3 cup chicken stock |
2 tablespoons vegetable oil |
3 slices gingerroot, thin, minced |
1 garlic clove, minced |
1/2 lb mushroom, cleaned, stems removed, and sliced |
5 water chestnuts, thinly sliced |
sliced almonds, sauteed in (optional) |
butter (optional) |
Directions:
1. In a bowl, combine the chicken, 1 tablespoon of the cornstarch, the egg white, sherry, salt and pepper.
2. Marinate for 15 minutes.
3. Combine the stock and the remaining 1 tablespoon of cornstarch.
4. Set aside.
5. Heat the oil in a wok over medium-high heat until very hot but not smoking.
6. Add the ginger and garlic and stir-fry for 1 minute.
7. Add the chicken and marinade and continue stir-frying for 3 minutes,or just until the chicken begins to turn brown.
8. Add the mushrooms and stir-fry for 1 minute more.
9. Stir the stock and cornstarch mixture into the wok; cook for about 30 seconds, or until the sauce thickens.
10. Add in the water chestnuts and heat through.
11. Serve on a bed of hot white rice and sprinkle generously with sautéed almonds, if desired.
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