> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Stir-Fried Chicken Category Beans and Grains Total Hits 647 Rating | voted : 0 times The Recipe Ingredients 1 pound chicken breast, boneless 12 each mushrooms (white) 1/2 pound broccoli, fresh OR 1 pk frozen 1/4 cup chicken broth 2 tablespoon soy sauce 2 tablespoon sherry 1 tablespoon cornstarch 1 each egg white 1/2 teaspoon salt 1/2 cup vegetable oil (peanut oil is best, but sunflower oil is good, too) 1/2 teaspoon cornstarch 6 oz bamboo shoots, canned (optional) 6 oz cashew nuts, broken into large pieces Directions: Cut the boneless chicken breast into bite-sized pieces. Wash and slice the mushrooms. If using fresh broccoli, wash and cut it up into bite-sized pieces. If using frozen broccoli, heat it or partially thaw it first. Combine chicken broth, soy sauce, sherry and about 1 tablespoon cornstarch. Stir well and set aside. Combine beaten egg white, salt, about 1/2 teaspoon oil and about 2 teaspoons cornstarch. Add the chicken cubes to the mixture and stir until the chicken is well coated. In a wok or deep cast iron pan, heat about 3 tablespoons vegetable oil until hot. Add the chicken pieces in small batches and stir continuously until golden brown. After each batch is finished, remove and drain. Add oil sparingly as needed. Stir fry the mushrooms in the wok. Stir fry the broccoli in the wok. Combine the chicken, mushrooms, broccoli, bamboo shoots and cashew nuts in the wok. Stir fry to get everything warm again. Add the bouillon-cornstarch sauce and stir until thickened. Serve with rice. Don't forget to start the rice so that it will be done at the same time as the chicken. Yield: Serves 2-3. NOTES: - Bamboo shoots are available in cans at Chinese grocery stores. - Fresh broccoli is preferable to frozen, and it should be stir-fried for only a few minutes to keep it crunchy. - Endless variations of this basic recipe are possible. beef, pork, or other lean meats can be substituted for the chicken. tofu cubes or brown beans can be used to make this a vegetarian recipe. - Chopped almonds can be used instead of cashews. - Water chestnuts are a delightful addition. - Green or red bell peppers can be used instead of broccoli.

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