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  Recipe Home » Main Course » Canton Chicken & Snow Peas
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  Canton Chicken & Snow Peas
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 233
Ingredients:
-Chicken -
4 Medium-size dried mushrooms
2 tsp Each soy sauce, cornstarch, dry sherry & water dash of white pepper
1 1/2 lb Chicken breasts, skinned, boned, and cut in bite-siz pieces
3 1/2 tbsp Salad oil
1 small Clove garlic, minced
1/2 cup Sliced bamboo shoots
1/4 lb Snow peas, ends and strings removed Cooking sauce -
1/2 cup Water
1 tbsp Dry sherry
2 tbsp Oyster sauce
1/4 tsp Sugar
1 tsp Sesame oil
1 tbsp Cornstarch
Instructions:
Cover mushrooms with warm water, let stand for 30 minutes, then
drain. Cut off and discard stems; squeeze mushrooms dry, thinly slice
and set aside. In a bowl, combine soy, cornstarch, sherry, water and
pepper. Add chicken and toss to coat, then stir in 1 1/2 t of the oil
and let stand for fifteen minutes to marinate.
Prepare cooking sauce - mix together wateaar, sherry, oyster sauce,
sugar, sesame oil and cornstarch and set aside.
Place a wok or wide frying pan over high heat. When pan is hot, add
2 T of the oil. When oil begins to heat, add garlic and stir once.
Add chicken and stir-fry until chicken is opaque (about 3 minutes).
Remove chicken from pan. Add remaining 1 T oil to pan. When oil is
hot, add mushrooms and bamboo shoots. Stir-fry for one minutes,
adding a few drops water if pan appears dry. Add snow peas and
stir-fry for 1 1/2 minutes, adding a few drops more water if pan
appearas dry. Return chicken to pan. Stir cooking sauce, add to pan,
and cook, stirrin guntil sauce bubbles and thickens.
Variations: Cashew or Almond Chicken - first toast 1/2 c cashews or
blanched almonds in 1 T salad oil over medium-low heat until golden;
remove from pan and set aside. Stir in nuts just before serving.
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