Chinese recipes |
Chicken Cantonese |
2 tablespoons soy sauce 1 tablespoon rice wine or chicken broth 2 teaspoons cornstarch 12 ounces boneless skinless chicken breast halves -- cut into thin bite-sized strips 1 cup Chicken Broth -- (see recipe) 1 tablespoon cornstarch 6 ounces dried Chinese egg noodles or regular fine egg noodles 1 teaspoon toasted sesame oil 1 tablespoon cooking oil 2 garlic cloves -- minced 2 teaspoons grated gingerroot 1/2 cup thinly bias-sliced carrot 1/2 cup thinly bias-sliced celery 1 cup red and/or green sweet pepper in 1" by 1" by 1/4" slices 1/2 cup chopped onion 1 cup sliced fresh mushrooms 1/3 cup coarsely-chopped almonds |
In a medium mixing bowl stir together soy sauce, rice wine or broth, and 2 teaspoons cornstarch. Stir in chicken and let stand at room temperature for 30 minutes. Do not drain. |