Stir-Fried Chicken And Bamboo Shoots
By Melissa's Corporate Chefs
1 piece Chicken Breast
1/2 cup Bamboo Shoots
1/2 cup Organic Celery
1/2 cup Sno Peas
1/2 clove Organic Garlic
2 tablespoons Oil
1/2 teaspoon Salt
1/2 cup Soup Stock
1 tablespoon Cornstarch
3 tablespoons Water
1 teaspoon Soy Sauce
1/4 teaspoon Sugar
Skin and bone chicken; then dice. Dice bamboo shoots and celery.
Stem sno peas and crush garlic.
Heat oil. Add salt and garlic then stir-fry a few times.
Add chicken and stir-fry until it loses its pinkness (about 2 minutes).
Add diced vegetables and stir-fry 1 minute.
Stir in stock and heat quickly. Then cook, covered, over medium heat until vegetables are done (2 to 3 minutes).
Meanwhile blend cornstarch and cold water to a paste.
Add sno peas, then soy sauce and sugar to pan; stir 1 minute.
Then stir in cornstarch paste to thicken. Serve at once.