Recipes are adapted from those cookbook i bought.

Friday, July 07, 2006

Easy Chinese Chicken

Easy Chinese Chicken

Frozen cut broccoli and fresh bean sprouts
streamline prep for a tasty stir-fry served over
rice noodles.

1 (6-oz.) pkg. uncooked rice noodles
2 teaspoons light sesame or vegetable oil
4 boneless skinless chicken breast halves, cut
into thin bite-sized strips
2 cups fresh bean sprouts
1 (9-oz.) pkg. Green Giant® Frozen Cut Broccoli, thawed, drained
1 (8-oz.) can bamboo shoots, drained
1/2 cup water
2 tablespoons soy sauce
4 teaspoons cornstarch
1 teaspoon sugar
1/2 teaspoon chicken-flavor instant bouillon

Cook noodles to desired doneness as directed on
package. Drain; cover to keep warm. Meanwhile, heat
oil in large skillet over medium-high heat until
hot. Add chicken; cook 3 to 6 minutes or until
chicken is no longer pink. Add bean sprouts, broccoli
and bamboo shoots; cook and stir about 5 minutes or
until vegetables are tender.

In small bowl, combine water, soy sauce, cornstarch,
sugar and bouillon; blend well. Stir into chicken
mixture; cook and stir until thick and bubbly. Serve
chicken over hot cooked noodles.


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