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-> [Asian, Chicken, Chinese, Entrees, Ethnic, Poultry, Wok] -> [Peanut chicken b1 Recipe] |
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Peanut chicken b1
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| Artist: |
_ |
| Categories: |
Asian, Chicken, Chinese, Entrees, Ethnic, Poultry, Wok |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3
| | BONED CHICKEN BREASTS | | 1/2
| cup | CELERY CHUNKS | | 1/2
| cup | ONION CHUNKS | | 2
| tbsp | SOY SAUCE | | 1
| | EGG WHITE | | 2
| tbsp | (HEAPING) CORNSTARCH | | 1/2
| cup | CHICKEN BROTH | | 2
| cup | CORN OIL | | 3
| tbsp | WATER | | 2
| tbsp | ROASTED PEANUTS |
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Procedures:
| 1 | Cut chicken in ?inch chunks. | | 2 | Mix 1 tbs. | | 3 | Cornstarch and egg white with chicken. | | 4 | Preheat wok. | | 5 | Add oil and heat to 250°F. | | 6 | Put in coated chicken. | | 7 | Stir to separate chicken chunks. | | 8 | Cook 3 minutes. | | 9 | Drain chicken. | | 10 | Pour off oil. | | 11 | Stir fry onions in greased wok 1 minute. | | 12 | Pour in soy sauce. | | 13 | Stir. | | 14 | Now add celery, chicken and broth. | | 15 | Boil. | | 16 | Mix remaining tbs. | | 17 | Of cornstarch with water. | | 18 | Stir into broth mixture until thickened. | | 19 | Add peanuts and serve at once. | | 20 | Temperature(s): hot effort: average time: 00:20 occasion: holiday |
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