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4 chicken breasts (skinless, boneless, cut into bite size pieces)
1 1/2 tbsp. cornstarch
1 tbsp. soy sauce
3 tbsp. oil
1 med. green pepper (sliced thinly)
4 med. mushrooms (sliced)
1/2 lb. Chinese pea pods (snow peas), cut in half
1/2 c. cashews or peanuts
1/4 tsp. ground ginger
1/4 tsp. cayenne pepper
Sauce:
6 tbsp. soy sauce
3 tbsp. white wine or apple juice
1 1/2 tbsp. cider vinegar
3 tbsp. brown sugar
1 tbsp. cornstarch
1 tbsp. oil
Directions:
In a large bowl, combine chicken pieces with cornstarch and soy sauce, stir well and let sit at least 15 minutes.
In a small bowl, combine and mix thoroughly sauce ingredients.
In a large frying pan or wok, over medium-high heat, heat oil, add chicken and quickly stir-fry until done, 2 to 3 minutes. Remove chicken from pan and set aside on a plate.
Add sliced green pepper and mushrooms to pan and stir-fry 2 minutes.
Add pea pods and nuts, stir-fry 2 more minutes and add ginger and cayenne.
Return chicken to wok with vegetables, add sauce and stir to combine. Cover skillet and cook 5 minutes over medium heat.
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