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    Peking Chicken Stir-Fry


    Source of Recipe


    lhj.com

    12 dried shiitake mushrooms
    12 ounces skinless, boneless chicken breasts or thighs
    1/2 cup chicken broth
    2 tablespoons soy sauce
    2 tablespoons dry sherry
    2 teaspoons cornstarch
    1/4 to 1/2 teaspoon chili oil or chili paste
    2 tablespoons peanut oil or cooking oil
    1 tablespoon grated fresh ginger
    2 cloves garlic, minced
    1 carrot, thinly sliced (1/2 cup)
    3 stalks celery, cut into thin diagonal slices (1-1/2 cups)
    1 red or green sweet pepper, cut into lengthwise strips (3/4 cup)
    2 green onions, cut into 2-inch lengths (1/4 cup)
    1/2 of a medium bok choy, coarsely chopped (4 cups)
    1-1/2 cups pea pods, strings removed and cut into diagonal halves
    1 14-ounce can baby corn, drained
    Hot cooked rice or Fried Wonton Strips







    Directions
    In a small bowl place shiitake mushrooms. Add boiling water to cover; let soak for 30 minutes. Drain; trim and discard the stems. Cut caps into halves. Set aside.
    Meanwhile, cut chicken into bite-sized strips; set aside. For sauce, stir together chicken broth, soy sauce, sherry, cornstarch, and chili oil or paste; set aside.
    Add peanut or cooking oil to a wok or 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry ginger and garlic in hot oil for 15 seconds. Add carrot; stir-fry for 1 minute. Add celery; stir-fry for 1 minute. Add red or green sweet pepper and green onions; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables and set aside.
    Add bok choy to wok or skillet. Stir-fry for 2 minutes. Add pea pods and reserved mushrooms; stir-fry for 1 to 2 minutes more or until crisp-tender. Remove vegetables from wok and set aside.
    Add chicken to wok; stir-fry for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return all of the cooked vegetables to wok. Add corn. Stir to coat. Cook and stir about 1 minute more or until heated through. Serve immediately over cooked rice or Fried Wonton Strips. Makes 4 servings.
    Fried Wonton Strips: Cut 15 wonton wrappers into 1/4-inch strips. Carefully drop several at a time into deep hot oil (365 degrees F.). Fry for about 30 seconds or until crisp and golden. Remove with slotted spoon. Drain on paper towels.


 

 

 


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