Crafts and Life

Ingredients
2 cups cooked chicken
2 to 3 cups vegetables
2 to 3 tablespoons oil
0.5 teaspoon salt
0.5 cup stock
1 tablespoon cornstarch
3 tablespoons water
Method
Bone cooked chicken. Slice or dice chicken and vegetables.
Heat oil. Add salt,then vegetables, and stir-fry to coat with oil (about 2 minutes)
Stir in stock and heat quickly. Cook, covered, over medium heat, until vegetables are just about done. Then stir in cooked chicken only to heat through.
Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. serve at once.
Note: Any vegetable can be used. Also see suggested vegetable combinations below.
Variations: Instep 4, add to the cornstarch paste any of the following: 1 to 2 teaspoons soy sauce, 1 teaspoon sherry, or a few drops of sesame oil.
Suggested vegetable combinations for stir-fried cooked chicken
2 cups peas
0.5 cup fresh mushrooms
0.5 cup celery
1 onion
1 cup broccoli
1 cup celery
0.5 cup fresh mushrooms
0.5 cup water chestnuts
2 dried black mushrooms (soaked)
1 cup Chinese lettuce
0.25 cup bamboo shoots
0.25 cup water chestnuts
1 cup Chinese cabbage
0.5 cup button mushrooms
12 snow peas
1 celery stalk
1 green pepper
1 tomato
0.5 cup Chinese cabbage
0.5 cup celery
0.25 cup bamboo shoots
0.24 cup canned button mushrooms
About 6 servings, taken from "The Thousand Recipe Chinese Cookbook" by Gloria Bley Miller

Labels: Chicken, Chinese, Oriental