Oriental hazelnut chicken

6 Servings

Ingredients

Quantity Ingredient
1½ pounds Boneless chicken breasts (skinless)
4 tablespoons Sherry
2½ tablespoon Soy sauce
1½ teaspoon Sugar
½ cup Cornstarch
1 large Egg; well beaten
½ cup Butter
1 cup Halved Oregon hazelnuts coarsely chopped
1 teaspoon Finely chopped fresh ginger (1/4 tsp. powdered)
1 medium Garlic clove; minced (1/2 tsp. garlic powder)
½ cup Hot water
8 ounces Canned sliced bamboo shoots drained
Cooked rice or linguine

Directions

Cut chicken breasts into bite-sized pieces. Combine marinade of sherry, soy sauce and sugar and pour over chicken. Marinate overnight or a minimum of 1 hour. Drain chicken, reserving the marinade. Dredge chicken in cornstarch, dip in beaten egg, place on a cake rack covered with wax paper and let dry for 30 minutes. Saut‚ hazelnuts in butter for 5 minutes; remove with slotted spoon. Add chicken to skillet and saut‚ with ginger and garlic until golden brown on both sides. Add marinade, bamboo shoots and hot water to chicken. Cover and simmer 10 minutes. Add hazelnuts and serve over a bed of rice or linguine.

* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board

Related recipes