Oriental Chicken


1 lb boneless, skinless chicken breasts, cut into strips
3 tbs dry sherry
2/3 cup chicken stock
2 tbs soy sauce
1 tbs corn starch
3 tbs vegetable oil
1 and 1/2 cups snow peas
1/4 lb button mushrooms
2 cloves garlic, chopped
1 cup celery, thinly sliced on a bias
1 medium onion, halved and thinly sliced
1 red bell pepper, seeded and sliced
3/4 cup walnut pieces, optional
kosher salt and black or white pepper to taste
  • Toss the chicken with the sherry and let marinate for about 30 minutes.
  • Blend the chicken stock, soy sauce and cornstarch together in a mixing bowl.
  • Heat 2 tbs of oil in a wok or large saute pan and add the chicken, stir frying until cooked through.
  • Remove the chicken, add the remaining oil and add the garlic and vegetables and stir fry fro 2 to 3 minutes.
  • Add back the chicken to the pan and add the broth mixture and simmer for 2-3 minutes,
  • Stir in the walnuts if using and serve with steamed rice.




40 min


10 min


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