- Prep: 25 min
- Cook Time: 20 min
- Serving: 6
Crispy Oriental Chicken is full of vegetables.
Ingredients
- 4 large chicken breasts, boned and skinned
- salt and pepper to taste
- 1/4 cup cornstarch
- oil for deep frying
- 1 bunch celery, sliced
- 1 can bean sprouts, drained
- 1 can bamboo shoots, drained
- 1 can water chestnuts, drained
- 1 small onion, chopped
- 3 green onions, chopped
- 1/2 pound fresh mushrooms
- pimento, chopped
- 1/4 cup soy sauce
- 1 can chicken broth
- hot cooked rice
Directions
- Pound chicken breasts between waxed paper to 1/4 inch thickness. Sprinkle with salt and pepper. Cut into 1/2 inch by 1 inch strips. Roll in cornstarch. Fry in hot deep oil until crisp and brown; drain.
- Stir fry vegetables until tender-crisp and colors intensify. Combine 1/3 cup water with soy sauce and broth in bowl. Stir into vegetables. Add chicken. Cook until sauce thicken, stirring constantly. Serve over white rice.



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