Serves: 6
Total Calories: 225
1. Bone cooked chicken. Slice or dice chicken and vegetables.
2. Heat oil. Add salt, then vegetables, and stir-fry to coat with oil (about 2 minutes).
3. Stir in stock and heat quickly. Cook, covered, over medium heat, until vegetables are just about done. Then stir in cooked chicken only to heat through.
4. Meanwhile blend cornstarch and cold water to a paste then stir in to thicken. Serve at once.
NOTE: Any vegetable can be used. (See Vegetable Dishes, Basic Stir-Fried Vegetables: Specific Vegetable Cooking Instructions for details.) Also see Basic Stir-Fried Cooked Chicken: Suggested Vegetable Combinations.
VARIATIONS:
* In step 4, add to the cornstarch paste any of the following: 1 to 2 teaspoons soy sauce, 1 teaspoon sherry, or a few drops of sesame oil.
* At the end of step 4, garnish with 1/2 cup almond or walnut meats, blanched, toasted and slivered.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Basic Stir-Fried Cooked Chicken recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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