Kung bow chicken

2 Servings

Ingredients

Quantity Ingredient
½ cup Dried Mushrooms
1 Whole Boneless Skinless Chicken Breasts, bite size pieces
1 teaspoon Cornstarch
3 tablespoons Soy Sauce
1 tablespoon Cooking Oil
1 Clove Garlic; minced
1 large Green Pepper; cut in 1/2\" pieces
½ cup Bamboo Shoots; halved lengthwise
2 tablespoons Peanuts; chopped
¼ teaspoon Crushed Red Pepper

Directions

Soak mushrooms in enough warm water to cover for 30 min.; squeeze to drain well. Chop mushrooms, discarding stems. Cut chicken into bite size pieces.

Blend 1 ta cold water into cornstarch; stir in soy sauce. Set aside.

Preheat wok; add cooking oil. Stir fry garlic in hot oil 30 sec. Add green pepper, bamboo shoots, peanuts, red pepper, and mushrooms. Stir fry 2 min.

Remove from wok. Add chicken; stir fry 2 min. Stir soy mixture; stir into chicken. Cook and stir til thickened and bubbly. Add green pepper, bamboo shoots, peanuts, red pepper, and mushrooms; cover and cook 1 min. Serve at once.

Posted to recipelu-digest Volume 01 Number 165 by James and Susan Kirkland <kirkland@...> on Oct 26, 1997

Related recipes