Stir-Fried Chicken

⁽²⁾

Fire up the wok and enjoy this succulent dish made with mushrooms, bamboo shoots and a bit of sherry.

45 minutes Prep: 30 minutes Cook: 15 minutes

1425 calories per serving view nutrition facts

2 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1	pound	chicken breasts	boneless and skinless
12	each	mushrooms
1/2	pound	broccoli, frozen	or fresh
1/4	cup	chicken broth
2	tablespoons	soy sauce
2	tablespoons	sherry
1	tablespoon	cornstarch
1	each	egg whites
1/2	teaspoon	salt
1/2	cup	vegetable oil	peanut oil is best, but sunflower oil is good, too
1/2	teaspoon	cornstarch
6	ounces	bamboo shoots	canned (optional)
6	ounces	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.

Reviews

Although I made a few changes to the recipe (no nuts or bamboo, added bean sprouts and used olive oil) it was delicious. Even my 2 year old son ate it.
over 8 years ago

A recipe i want to try.
over 8 years ago

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 701g

Amount per Serving

Calories 1425 64% of calories from fat

	% Daily Value*
Total Fat 101.0g	155%
Saturated Fat 16.0g	81%
Trans Fat 0.0g
Cholesterol 194mg	65%
Sodium 1836mg	77%
Total Carbohydrate 43.0g	14%
Dietary Fiber 8.0g	32%
Sugars 10.0g
Protein 95.0g	190%

Vitamin A	24%		Vitamin C	112%
Calcium	14%		Iron	56%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Roast Leg of Lamb

Last Recipes Viewed

Recipe Bite

Celebrating The Chinese New Year With Your Own Unique Dinner

by Josh Khan

Even though the Chinese New Year takes place in February, it doesn’t mean you can’t celebrate. By celebrating, I don’t mean ordering Chinese cuisine for the whole family. Instead, why not try creating your own authentic Chinese New Year dinner?...