Ingredients
-
1
-
2
-
2
-
1
-
1/4
-
2
-
1/4
-
1
-
1
-
1
-
-
-
-
-
Directions
Steps
|
1
Done
|
Slice Chicken Into Thinnest Possible Slices. (this Is Easier If Meat Is Partially Frozen.) in a Small Mixing Bowl, Combine 1 Tsp Cornstarch, 1 Tsp Soy Sauce, Sherry, and White Pepper. Add Chicken and Blend to Coat the Slices Well. |
|
2
Done
|
in a Wok or Large Skillet, Heat Oil Over Medium High Heat; Add Chicken. Cook, Stirring to Separate Slices, Until Meat Turns White. Remove Meat and Keep Warm. |
|
3
Done
|
to Oil in Skillet, Add Mushrooms, Bamboo Shoots, Pea Pods, Pimento, Green Pepper, and Garlic. Stir Fry About 3 Minutes. Add Chicken Broth; Bring to Boil. Blend Remaining Cornstarch and Soy Sauce and Stir Into Skillet Mixture. When Thickened, Add Chicken and Heat Thoroughly. Serve Over Chow Mein Noodles or Hot Cooked Rice. |
