Ingredients
-
1/2
-
1/2
-
1/4
-
1
-
3/4
-
2 1/2
-
1/2
-
10
-
1/2
-
1/2
-
-
-
-
-
Directions
Chicken and Soy Sauce, I think this has nice Asian flavors without being too spicy hot, particularly when serving mixed company. It is based on a recipe of Michael M. T. Lee’s in the Wei-Chuan cookbook, Chinese Cooking Made Easy. I serve it over steamed rice., This was a great dish. Don’t let the long list scare you. I made as directed except left out the cucumber (personal preference) but it was still elegant looking.
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Steps
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1
Done
|
Mix Together the First 5 Ingredients; Add 1 Tablespoon Oil and Chicken, Coating Well (the Oil Should Keep the Chicken Shreds Separate During Stir-Frying). |
|
2
Done
|
Heat 1 1/2 Tablespoons Oil in Wok or Large Skillet; Add Chicken Mixture and Stir-Fry Until Medium Well Then Move to Side of Pan. |
|
3
Done
|
Add Green Onions, Garlic, and Sesame Oil to Available Space in Pan and Stir-Fry Until Fragrant. |
|
4
Done
|
Add Cucumber, Water Chestnuts, and Red Pepper and Stir Briefly. |
|
5
Done
|
in Small Bowl, Mix Together the Soy Sauce, Water, Sugar, Vinegar, Wine, Dash Pepper, and Cornstarch; Stir Into Wok or Skillet; Cover and Cook Until Steamy, Then Stir to Mix Well. |
|
6
Done
|
Serve Immediately. |
