Title: Chicken Walnut B1
Categories: Poultry Chinese
Yield: 4 Servings
| 2 | tb | PEANUT OIL |
| 1 | lb | BONED CHICKEN BREAST, CUT INTO THIN STRIPS |
| 1/2 | ts | SALT |
| 1/4 | c | SNOW PEAS |
| 1/4 | lb | SMALL MUSHROOMS |
| 2 | oz | BAMBOO SHOOTS |
| 2 | c | CHICKEN BROTH |
| 1 | tb | SOY SAUCE |
| 1/2 | ts | SUGAR |
| 1 1/4 | c | ROASTED WALNUTS, COARSLEY CHOPPED |
| 1 1/2 | ts | CORNSTARCH |
| 1 | ts | WATER |
Preheat a wok or frying pan and add the oil. Swirl the oil over the bottom
of the pan. Add the chicken strips and salt and stir-fry for 2 to 3
minutes. Add the snow peas, mushrooms, bamboo shoots, and chicken broth.
Stir quickly and cook for 2 minutes. Add the soy sauce, sugar, and
walnuts. Stir well and add the cornstarch mixed with water. Cook just
until slightly thickened. Both the Chicken Walnut and the Beef Kwangton
should be served alongside boiled rice. Boil the rice according to your
favorite recipe. Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source:
IMPERIAL PALACE Comments: CHINATOWN, SAN FRANCISCO Comments: WINE: GRGICH
HILLS CHARDONNAY 81