0 recipes from contoocook and beyond


4 med. boneless, skinless chicken breast halves, l2 0z. total
l/2 cup water
2 tbsps. soy sauce
l tbsps. cornstarch
l tbsps. dry white wine
l/2 tsp. instant chicken bouillon granules
l tbsps. cooking oil
l tbsps. minced garlic, approx.
6 oz. fresh mushrooms, sliced, about 2 cups
l med. leek or 4 green onions, thinly sliced
l/2 of an 8-oz. can sliced water chestnuts drained
Rinse chicken; pat dry. Cut into l/2″ pieces. For sauce, stir
together the water, soy sauce, cornstarch, wine & chicken bouillon.
Set aside. Pour cooking oil into a wok. Add more oil as necessary
during cooking. Heat over med-high heat. Stir fry garlic in hot oil
for l5 seconds. Add mushrooms and leek or green onions. Stir fry
about l minute or till vegetables are tender. Remove vegetables from
the wok. Add the chicken to the hot wok. Stir fry for 2-3 mins. or
until no pink remains. Push the chicken from the center of the wok.
Stir sauce. Add the sauce to the center of the wok. Cook and stir
till thickened and bubbly. Return the vegetables to the wok. Add
water chestnuts. Stir all ingredients together to coat with sauce.
Cook and stir about l minute more or till heated through. Serve
immediately over hot cooked rice.
Serves 4.

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