Ingredients:
3/4 lb chicken breasts
1 cup fresh button mushrooms
1/2 cup canned bamboo shoots, sliced
1/2 cup canned water chestnuts, sliced
1 slice ginger, finely chopped
1 clove garlic, minced
1 cup chicken stock ( see note *)
1 -2 tablespoon oyster sauce
1/2 teaspoon sugar
1 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon rice wine or 1 tablespoon dry sherry
1/8 teaspoon sesame oil
1 tablespoon cornstarch
oil, for stir-frying
Directions:
Cut chicken breasts into strips.
Add seasonings in the order given and marinate chicken for about 15 minutes.
While chicken is marinating, prepare vegetables.
Rinse and slice bamboo shoots and water chestnuts.
Slice and chop ginger, and peel and mince garlic clove.
Prepare sauce ingredients and set aside.
Heat wok and add oil.
Add garlic and ginger.
Add chicken and stir-fry until it changes color.
Remove and set aside.
Add 1 tablespoon oil.
Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts.
Stir-fry briefly.
Give the sauce a quick re-stir, then make a well in the middle of the wok and add sauce.
Cook, stirring, until the sauce is thickened.
Return chicken to wok.
Mix together and serve hot.
NOTE:.
*Youcan also use chicken broth.
Just bring it to a boil, add a bit of rice wine for flavor, and let it simmer for about 5 minutes.
Another variation is to boil the mushrooms in the chicken broth before stir-frying.
Servings: 4-6
Time preparation: 45 min.
Time total: 65 min.