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Categories:Viewed: 50 - Published at: 3 years ago
Ingredients
- 4 medium sized, skinless, boneless chicken breast halves
- 1 Tbsp. cornstarch
- 2 Tbsp. dry sherry
- 3/4 tsp. minced peeled ginger root or 1/4 tsp. ground ginger
- 1/4 c. salad oil
- 1/2 c. walnuts
- 1 (7 oz.) jar mushrooms, drained
- 1 (8 1/2 oz.) can sliced bamboo shoots, drained
- 1/4 lb. Chinese pea pods
- salt
Method
- With sharp knife slice across width of chicken breasts to make very thin pieces.
- In medium bowl mix chicken, cornstarch, sherry, ginger and 1 teaspoon salt; set aside.
- In 12-inch skillet or 5-quart saucepan over medium-high heat in salad oil, cook walnuts about 3 minutes until lightly browned, stirring constantly with slotted spoon.
- Spoon walnuts onto paper towels to drain.
- In hot oil in skillet, stir-fry (stirring quickly and often) mushrooms, bamboo shoots, Chinese pea pods and 1/4 teaspoon salt until pea pods are tender-crisp, about 3 to 5 minutes.
- Spoon vegetables into medium bowl, leaving oil in skillet.
- Stir-fry chicken in the oil about 5 minutes.
- Stir in vegetables.
- Place on warm platter; sprinkle with walnuts.
- Serve.
