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Entree
2 servings
30 minutes
10 minutes
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.
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