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Ingredients:

  • 1 tablespoon soy sauce

  • 1 tablespoon cornstarch

  • 2 teaspoons powdered chicken-flavored bouillon base

  • ½ teaspoon sugar

  • 1 1/2 pounds skinless, boneless chicken breasts halves, cut into 1-inch cubes

  • 5 tablespoons oil

  • 1 pound snow peas

  • 1 bunch green onions, chopped (about 1 cup)

  • 1 medium bell pepper, cut into thin 2-inch-long strips

  • 2-4 carrots, peeled and thinly sliced diagonally

  • 1 (8-ounce) can water chestnuts, drained

  • 1 (8-ounce) can bamboo shoots

  • ¾ cup water

  • ¼ teaspoon salt

  • ¼ teaspoon pepper

Instructions:

  1. In a medium bowl, mix together soy sauce, cornstarch, bouillon, and sugar.

  2. Add chicken pieces and mix well.

  3. Meanwhile in a wok or 10-inch skillet, heat 3 tablespoons oil over medium-high heat until hot.

  4. Add fresh vegetables and stir-fry until they are crisp-tender, 5 to 7 minutes.

  5. Remove from pan and set aside.

  6. In same wok, heat remaining oil over high heat until hot.

  7. Add chicken mixture.

  8. Stir-fry, scraping bottom of wok often, until chicken turns white, 6 to 8 minutes.

  9. Stir in water chestnuts, bamboo shoots, water, salt, and pepper.

  10. Continue to cook over medium-high heat, stirring, 2 to 3 minutes, until sauce boils and thickens. Return vegetables to wok and cook, stirring, 2 to 3 minutes longer, until hot.

  11. Remove vegetable/chicken mixture and add some sesame oil.

  12. Heat.

  13. Break rice apart and fry until hot.

  14. Add vegetable/chicken mixture and stir together in wok.

 

Serves 4 to 5