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Description
This recipe came from several different recipes and MANY trials- I add all kinds of vegetables, changing it to taste and on availablity of vegetables
Ingredients
wok oil (oil with ginger and garlic)
sesame oil
4 chicken breasts chopped into bite sized pieces (I use natural, free range chicken)
1 bunch green onions, chopped
1 medium white onion, cut into strips
1/2 small cabbage, cut into strips
carrots, chopped
broccoli, cut into small pieces
sugar snap peas/snow peas (optional)
1 small can shitake mushrooms
2 bags or cans of bean sprouts
1 small can water chestnuts
1 small can bamboo shoots
1 bell pepper (I use red or orange) cut into strips
cooking soy or 1/2 regular and 1/2 low salt soy sauce
1 tablespoon cornstarch
1 can chicken stock/broth
other vegetables to taste
wok oil (oil with ginger and garlic)
sesame oil
4 chicken breasts chopped into bite sized pieces (I use natural, free range chicken)
1 bunch green onions, chopped
1 medium white onion, cut into strips
1/2 small cabbage, cut into strips
carrots, chopped
broccoli, cut into small pieces
sugar snap peas/snow peas (optional)
1 small can shitake mushrooms
2 bags or cans of bean sprouts
1 small can water chestnuts
1 small can bamboo shoots
1 bell pepper (I use red or orange) cut into strips
cooking soy or 1/2 regular and 1/2 low salt soy sauce
1 tablespoon cornstarch
1 can chicken stock/broth
other vegetables to taste
Directions
Add wok oil and sesame oil to a wok or large skillet. Add chicken and cook until no longer pink and remove from oil, leaving oil in pan. Place chicken to side. Add vegetables to wok/pan, onions, cabbage, carrots, etc. Put vegetables in order of time that takes to cook (longer goes in first). Cook until vegetables start to soften and add soy, chicken stock, and cornstarch until sauce starts to thicken up a bit (it will continue to thicken as it cools) Stir chicken back in and stir. Add additional soy or sesame oil to taste. Serve with oriental noodles. Makes about 6-8 servings.
Add wok oil and sesame oil to a wok or large skillet. Add chicken and cook until no longer pink and remove from oil, leaving oil in pan. Place chicken to side. Add vegetables to wok/pan, onions, cabbage, carrots, etc. Put vegetables in order of time that takes to cook (longer goes in first). Cook until vegetables start to soften and add soy, chicken stock, and cornstarch until sauce starts to thicken up a bit (it will continue to thicken as it cools) Stir chicken back in and stir. Add additional soy or sesame oil to taste. Serve with oriental noodles. Makes about 6-8 servings.
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