Chicken With Peking Sauce
Category: Chicken
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Serves/Makes: 4
Ready in: < 30 minutes
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- 1 teaspoon dry sherry
- 1 pound chicken breasts, skinned, boned, and cut in bite-size pieces
- 3 1/2 tablespoons salad oil
- 2 small zucchini
- 1 clove garlic, minced
- 1 teaspoon minced fresh ginger
- 1/2 cup water chestnuts, cut in quarters
- 1/3 cup bamboo shoots, cut in 1/2-inch squares
- 3 whole green onions, thinly sliced
***Cooking sauce***
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- 1 teaspoon vinegar
- 1/4 teaspoon salt
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1/4 cup chicken broth
In a bowl, combine cornstarch, soy, and sherry. Add chicken and stir to coat, then stir in 1 1/2 teaspoons of the oil and let stand for 15 minutes to marinate. Cut each zucchini lengthwise in 4 slices, then cut in 1/2 inch pieces. Prepare cooking sauce and set aside. Heat a wok or wide frying pan over high heat. When pan is hot, add 2 tablespoons of the oil. When oil begins to heat, add garlic and ginger. Stir once, then add chicken and stir-fry until chicken is opaque (about 3 minutes). Remove chicken from pan. Add the remaining 1 tablespoon oil to pan. When oil is hot, add zucchini and stir-fry for 1 minute, adding a few drops water if pan appears dry. Add water chestnuts, bamboo shoots, and onion. Stir fry for 30 seconds. Return chicken to pan. Stir cooking sauce, pour into pan, and cook, stirring, until sauce bubbles and thickens. Cooking sauce: In a bowl, combine cornstarch, sugar, vinegar, salt, hoisin sauce, soy sauce, and chicken broth.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.