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Chicken Cantonese: Date Added: 11 Nov 2009
Listed in: Chinese / Chinese - Poultry
Ingredients

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

Cooking Instructions

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.

Meanwhile, in a small bowl stir together chicken broth and 1 tablespoon cornstarch. Set aside.

Cook egg noodles according to package directions; drain and return noodles to pan. Stir in sesame oil. Keep warm.

Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic and gingerroot in hot oil for 15 seconds. Add carrot; stir-fry for 1 minute. Add celery and stir-fry for 1 minute. Add sweet pepper and onion; stir-fry for 1 minute. Add mushrooms; stir-fry for 1 minute more, or until vegetables are crisp-tender. Remove all vegetables from wok.

Add almonds to hot wok; stir-fry for 2 to 3 minutes, or until toasted. Remove from wok. Add undrained chicken to hot wok; stir-fry for 3 to 4 minutes, or until tender and no pink remains.

Push chicken from center of wok. Stir chicken broth-cornstarch mixture; add to center of wok. Cook and stir until thickened and bubbly. Return vegetables and almonds to wok. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more, or until heated through. Serve over noodles.

This recipe yields 4 servings.

Comments: This chicken dish is loaded with traditional Cantonese ingredients such as rice wine, sesame oil, and ginger. It is just as tasty served over rice instead of the egg noodles.

Source: http://www.cooking.com/recipe


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