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Title: Kung Bow Chicken Categories: Chinese, Poultry, To send Yield: 2 Servings 1/2 c Dried Mushrooms 1 Whole Boneless Skinless -Chicken Breasts, bite size -pieces 1 ts Cornstarch 3 tb Soy Sauce 1 tb Cooking Oil 1 Clove Garlic; minced 1 lg Green Pepper; cut in 1/2" -pieces 1/2 c Bamboo Shoots; halved -lengthwise 2 tb Peanuts; chopped 1/4 ts Crushed Red Pepper 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 |