I love oriental food...whether it's Chinese, Japanese, Korean style, it's all good but takeout can be a bit rough on the budget so I just recently started to take the plunge and try and master my own...yikes!. I came up with this recipe, playing with the ingredients a bit and wow...this came out tasty and delicious, my boyfriend really loved it as well. It made just the right serving for just the two of us.
Trim fat from chicken breast.Wash and put chicken breast in 2-3 cups of boiling water, boil 5 min. turn off the heat, let chicken stay in hot water for 10 more min. Remove chicken to a platter and let cool, then shred chicken with clean fingers.
Wash & drain bean sprouts, wash & cut celery, peel & cut onion into 1/4 inch slices, clean fresh mushrooms with a dampened paper towel, then slice
Dissolve 1 tbsp cornstarch in 2 tbsp water, set aside
Heat 2 tbsp oil in wok or skillet over high heat, add celery, onions & mushrooms.Stir-fry until oil coats all the vegetables, about 2 min. Add the soy sauce, sugar, salt & ground ginger mixture in with the vegetables & stir. Add the chicken broth & bring to a boil. Add bean sprouts, water chestnuts & the shredded chicken, stir. When it begins to boil again, gradually add the cornstarch mixture; stir until it thickens.
Serve hot over cooked rice & or chow mein noodles. Double the recipe for more servings.
Like more sauce version:
6 tbsp soy sauce
2 tbsp sugar
3 tbsp flour
2/3 cups of water or chicken broth
1/2 tsp salt
1/4-1/2 tsp ground ginger