Chicken & Mixed Vegetables With Shrimp Sauc

Chicken Recipes 'To-Go'

Chicken And Seafood Recipes

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Ingredients:

2 cup mung bean sprouts
8 nami dried black mushrooms
1 large green bell pepper
1/2 stewed chicken breast
8 green onions
1 tsp fresh ginger root
2 tbsp peanut oil
3/4 cup rich chicken stock
1 tbsp medium sherry
1/2 tsp sugar
1/2 tsp shrimp sauce
1 tsp thick cornstarch paste

Instructions:

Preparation: Wash and soak mushrooms in warm water for 45 minutes;
remove stems; slice caps in thin strips. Wash bell pepper; slice in
half lengthwise; slice in long, thin strips. Remove chicken meat from
bone; pick meat apart into shreds. Wash green onions; cut off roots
and discard; shred green tops and whites. Peel and slice fresh ginger
root into thin matchsticks. Rinse bean sprouts to remove any loose
pieces.

Place bean sprouts and sliced pepper in colander in a larger bowl.
Pour boiling water over vegetables to cover. Steep for 2 minutes.
Remove colander from hot water; flush vegetables with cold water.

Stir-frying: Heat oil in wok until it just begins to smoke. Stir-fry
mushrooms for 30 seconds. Add chicken and ginger sticks; stir-fry
another 30 seconds. Push ingredients up side of wok. Add stock,
sherry and sugar; bring to boil; then add shrimp sauce and cornstarch
paste; stir liquids until fairly thick. Return vegetables, plus bean
sprouts and peppers. Stir-fry for another minute until everything is
hot. Add green onions. Serve. Gravy will tend to thin as sprouts
give off liquid, so be sure it is thick to start.

Servings: 4

:: TOP ::

Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.

"Poultry is for cookery what canvas is for painting, and the cap of Fortunatus for the charlatans. It is served to us boiled, roast, hot or cold, whole or in portions, with or without sauce, and always with equal success." Jean-Anthelme Brillat-Savarin (1755-1826)