Cantonese Chicken and Vegetables

Adapted from Chinese Cookery by Rose Cheng & Michele Morris. Los Angeles, CA: Price Stern Sloan, Inc., 1981.

Chicken and Vegetables

1 lb. boneless, skinless chicken

1 tablespoon soy saucy
1 tablespoon cornstarch
1 egg white

Seasoning Sauce:
1 tablespoon rice wine (mirin works fine)
2 tablespoons soy sauce
1/2 teaspoon sugar
1/4 teaspoon pepper
1 teaspoon sesame oil
1 teaspoon cornstarch

1 teaspoon minced fresh ginger root
1 teaspoon minced fresh garlic
1/2 cup diced cooked carrots
1/3 cup mushrooms, diced
1/3 cup water chestnuts, diced
1/2 cup diced green/red pepper (about 1 small)
1/3 cup frozen peas, thawed
1/3 cup asparagus, cut into 1 inch lengths (or any other vegetable diced)
1/2 onion, diced (optional)

Combine the marinade ingredients in a medium bowl. Dice the chicken and add to the marinade. Let stand 30 minutes.

Combine the ingredients for the seasoning sauce and set aside.

Dice all the vegetables.

In a large wok, heat 3-5 tablespoons of oil over high heat. Add the chicken and stir-fry until lightly browned and cooked. Remove from wok with a slotted spoon, set aside.

Add garlic and ginger to wok and stir-fry 1 minute.
Add mushrooms, pepper, onion and asparagus to wok and stir-fry 2 minutes until crisp-tender.
Add carrots and water chestnuts, continue to stir-fry another 2 minutes.
Stir seasoning sauce to dissolve cornstarch. Add chicken and seasoning sauce to wok and cook until warmed through and sauce thickens.


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