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Shredded Chicken with Bean Sprouts and Pea Pods |
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Serves: 4 Print this Recipe2 whole chicken breasts (about 2 pounds) 1 teaspoon cornstarch 1/2 teaspoon salt 1/8 teaspoon white peppers 4 ounces chinese pea pods 1 pound bean sprouts 2 tablespoons chicken broth 1 tablespoon dark soy sauce 2 teaspoons cornstarch 1 teaspoon sugar 1 tablespoon vegetable oil 1/2 teaspoon salt 2 tablespoons vegetable oil 2 teaspoons finely chopped garlic 1 teaspoon finely chopped ginger root 1/4 cup chicken broth Remove bones and skin from chicken breasts; cut chicken into 2 x 1/2-inch pieces. Stack slices; cut into thin strips. Toss chicken, 1 teaspoon cornstarch, 1/2 teaspoon salt and the white pepper in medium bowl. Cover and refrigerate 30 minutes. Remove strings from pea pods. Place pea pods in boiling water; heat to boiling. Immediately remove from heat; drain. Immediately rinse in cold water; drain. Rinse bean sprouts in cold water; drain throughly. Mix 2 tablespoons broth, the soy sauce, 2 teaspoons cornstarch and the sugar. Heat wok until very hot. Add 1 tablespoon vegetable oil; tilt wok to coat side. Add bean sprouts and 1/2 teaspoon salt; stir-fry 2 minutes. Remove bean sprouts from wok; drain. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add chicken, garlic and gingerroot; stir-fry 2 minutes or until chicken turns white. Add bean sprouts and pea pods; stir-fry 1 minute. Add 1/4 cup broth; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened. 4 servings **Bean sprouts and pea pods are typical Chinese vegetables that add both flavor and texture to many recipes. Take care not to overcook the sprouts or they will become soggy and limp. Briefly stir-fried, they'll stay plump and crisp. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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