PORTIONS: 3
INGREDIENTS
MARINADE FOR CHICKEN
1 lb. skinless, boneless chicken strips
1 tbsp. soy sauce
1 tbsp. lime juice
¼ tsp. Salt
4 tbsp. cornstarch
4 tbsp. oil
In a bowl combine chicken with soy sauce, lime juice and salt. Let it
marinade for 1 hour.
At the time to start frying coat the chicken with cornstarch.
Heat up the oil in a Wok or frying pan and brown the chicken. Set
aside.
SAUCE
1¼
cup chicken broth or water
½ cube chicken bouillon
1 tbsp. rice vinegar
1 tbsp. Shao Hsing rice cooking wine
2 tbsp. hoisin sauce
2 tsp. cornstarch
1 tbsp. sesame oil
In a bowl dissolve the chicken bouillon and cornstarch in water. Add
and mix the rest of the ingredients.
OTHER INGREDIENTS
2 tbsp. vegetable oil
1 shallot cut in Julianne
2 minced garlic cloves
2 tsp. minced ginger
1 dry hot red pepper, crushed
½ cup sliced carrots
2 cups sliced shiitake mushrooms
⅔
cups fresh water chestnuts, peeled and sliced
1½
cups string beans cut in pieces and blanched
METHOD
Heat the oil in a Wok or frying pan and stir fry shallots, garlic,
ginger, hot crushed pepper and water chestnuts together.
Add and stir fry carrots with shiitake mushrooms.
Add and stir fry string beans.
Add chicken and heat it up.
Add sauce and let it thicken. Cook for 1 minute and serve.
SAUCE
1¼
cup chicken broth or water
½ cube chicken bouillon
1 tbsp. rice vinegar
1 tbsp. Shao Hsing rice cooking wine
2 tbsp. hoisin sauce
2 tsp. cornstarch
1 tbsp. sesame oil
In a bowl dissolve the chicken bouillon and cornstarch in water. Add
and mix the rest of the ingredients.
OTHER INGREDIENTS
2 tbsp. vegetable oil
1 shallot cut in Julianne
2 minced garlic cloves
2 tsp. minced ginger
1 dry hot red pepper, crushed
½ cup sliced carrots
2 cups sliced shiitake mushrooms
⅔
cups fresh water chestnuts, peeled and sliced
1½
cups string beans cut in pieces and blanched
SAUCE
1¼
cup chicken broth or water
½ cube chicken bouillon
1 tbsp. rice vinegar
1 tbsp. Shao Hsing rice cooking wine
2 tbsp. hoisin sauce
2 tsp. cornstarch
1 tbsp. sesame oil
In a bowl dissolve the chicken bouillon and cornstarch in water. Add
and mix the rest of the ingredients.
MARINADE FOR CHICKEN
1 lb. skinless, boneless chicken strips
1 tbsp. soy sauce
1 tbsp. lime juice
¼ tsp. Salt
4 tbsp. cornstarch
4 tbsp. oil
In a bowl combine chicken with soy sauce, lime juice and salt. Let it
marinade for 1 hour.
At the time to start frying coat the chicken with cornstarch.
Heat up the oil in a Wok or frying pan and brown the chicken. Set
aside.
Heat the oil in a Wok or frying pan and stir fry shallots, garlic,
ginger, hot crushed pepper and water chestnuts together.
Add and stir fry carrots with shiitake mushrooms.
Add and stir fry string beans.
Add chicken and heat it up.
Add sauce and let it thicken. Cook for 1 minute and serve.
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