Out of the Orient chicken stir-fry

Chinese stir-fried chicken is one of my favorite recipes. My family and friends just love it when I cook Chinese food and this recipe which I found years ago, in a Betty Crocker paperback entitled Out Of the Orient, is one of their favorites. It is called Stir-fried Chicken and Vegetables, and may be the most representative of the cooking of China’s capital city Peking, where the cooking traditions of all China meet. The following ingredients for this mouth-watering recipe, makes six (6) servings. Chinese cooking is usually quick. It’s the preparation that takes time.

If this list of ingredients intimidates you, or you are pressed for time, you can take a shortcut, and still make a delicious stir-fry, by cutting out some of the vegetables. You can also use boneless, skinless chicken breasts.

You’ll need

2 whole chicken breasts (about 2 pounds)
1 teaspoon cornstarch
teaspoon salt
1 teaspoon soy sauce
1 egg white
6 ounces pea pods, or 1 package (6 ounces) frozen pea pods, partially thawed
2 tablespoons vegetable oil
1 teaspoon finely chopped ginger root or teaspoon ground ginger
2 cloves garlic, finely chopped
6 medium stalks celery, cut diagonally into inch slices (about 3 cups)
4 ounces mushrooms, sliced (about2 cups)
1 can (81/2 ounces) water chestnuts, drained and sliced
A can (8 1/2 ounces) sliced bamboo shoots, drained
2 tablespoons vegetable oil
cup water
1 teaspoon instant chicken bouillon
teaspoon sugar
cup cold water
2 tablespoons cornstarch
1 teaspoon soy sauce

Method

Remove bones and skin from chicken; cut chicken into strips, 1 x inch. Toss chicken, 1 teaspoon cornstarch, the salt, 1 teaspoon soy sauce and the egg white in glass or plastic bowl. Cover and refrigerate 30 minutes.

Remove strings from pea pods. Heat 2 tablespoons vegetable oil in wok or 12 inch skillet over medium heat until hot. Cook and stir ginger root and garlic in oil until light brown. Add pea pods and celery; stir-fry 1 minute. Add mushrooms, water chestnuts and bamboo shoots; stir-fry 1 minute. Remove vegetables with slotted spoon.

Heat 2 tablespoons vegetable oil in wok over high heat until hot. Add chicken; stir-fry until chicken is white, about 2 minutes. Stir in cup water, the bouillon (dry) and sugar. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, 2 minutes longer.

Mix 1/4 cup water and 2 tablespoons cornstarch, stir into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add vegetables and 1 teaspoon soy sauce. Cook and stir until hot, 1 to 2 minutes.

Serve with additional soy sauce if desired.

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