SPD

Asian Style Chicken

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Ginger, bamboo shoots, and water chestnuts give an authentic taste to this chicken dish.

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Ingredients

  • 1 package (10 oz.) frozen peas
  • 1 C. diced cabbage
  • 1 can (5 oz.) water chestnuts, drained
  • ¼ C. cooking oil
  • 6 Tbs. flour
  • ½ tsp. ground ginger
  • 2 ½ C. chicken stock
  • 1 Tbs. soy sauce
  • 2 C. cooked, diced chicken
  • 1 can (4 oz.) sliced mushrooms, drained
  • 1 can (5 oz.) bamboo shoots, drained
  • 1 can (16 oz.) mixed Chinese vegetables, or 2 C. fresh bean sprouts.

Directions

Boil peas and cabbage together 2 or 3 minutes until crisp. Slice water chestnuts. In large skillet, heat oil, blend in flour and ginger, and stir until smooth. Add chicken stock slowly, stirring constantly until sauce thickens and bubbles. Add soy sauce, chicken, peas and cabbage, mushrooms, bamboo shoots, and Chinese vegetables or bean sprouts. Stir thoroughly until hot. Serve over hot rice or noodles.