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Canton Chicken and Snow Peas

December 9, 2006
canton chicken and snow peas picture

Cover mushrooms with warm water, let stand for 30 minutes, then drain. Cut off and discard stems; squeeze mushrooms dry, thinly slice and set aside. In a bowl, combine soy, cornstarch, sherry, water and pepper. Add chicken and toss to coat, then stir in 1 1/2 t of the oil and let stand for fifteen minutes to marinate.

Prepare cooking sauce - mix together wateaar, sherry, oyster sauce, sugar, sesame oil and cornstarch and set aside.

Place a wok or wide frying pan over high heat. When pan is hot, add 2 T of the oil. When oil begins to heat, add garlic and stir once. Add chicken and stir-fry until chicken is opaque (about 3 minutes).

Remove chicken from pan. Add remaining 1 T oil to pan. When oil is hot, add mushrooms and bamboo shoots. Stir-fry for one minutes, adding a few drops water if pan appears dry. Add snow peas and stir-fry for 1 1/2 minutes, adding a few drops more water if pan appearas dry. Return chicken to pan.

Stir cooking sauce, add to pan, and cook, stirrin guntil sauce bubbles and thickens.

Variations: Cashew or Almond Chicken - first toast 1/2 c cashews or blanched almonds in 1 T salad oil over medium-low heat until golden; remove from pan and set aside. Stir in nuts just before serving.

Ingredients:
Chicken
4 Medium-size dried mushrooms
2 t Each soy sauce, cornstarch, dry sherry, water and a dash of white pepper
1 1/2 lb Chicken breasts (skinned, boned, and cut in bite-siz pieces)
3 1/2 T Salad oil
1 sm Clove garlic (minced)
1/2 c Sliced bamboo shoots
1/4 lb Snow peas (ends and strings removed)
Cooking sauce
1/2 c Water
1 T Dry sherry
2 T Oyster sauce
1/4 t Sugar
1 t Sesame oil
1 T Cornstarch