Things You'll Need:
- 1/2 lb pf chicken breasts, cut into julienne strips
- 3 cloves of garlic, crushed
- 1 scallion, diced
- 2 water chestnuts, sliced
- 1/2 sweet red bell pepper, cut into julienne strips
- 1/2 green pepper, cut into julienne strips
- 1/2 cup of pea pods (optional)
- 1/2 cup of dried cloud ears or 1/2 cup of fresh mushrooms
- lemon slices
- 1 teaspoon of. vinegar
- 1 tablespoon of rice wine
- 1/2 teaspoon of sweet soy sauce
- Black pepper to taste
- 1 teaspoon of sesame oil
- 1 tablespoon of cornstarch mixed with 2 or 3 tablespoons of water
- 2 tablespoon of vegetable oil
- 1/2 cup chicken stock
- 2-3 cups of cooked white or brown rice
- medium saucepan
- wok or heavy skillet
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Step 1
Soak cloud ears in warm water for 20 minutes, or until soft.
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Step 2
In a medium saucepan blanch chicken breast, red pepper and green pepper in boiling water for a few seconds. (If using fresh mushrooms, blanch mushrooms also.)
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Step 3
Heat wok or other heavy skillet until hot. Add 2 tablespoons vegetable oil and garlic to wok, and stir fry for a few seconds.
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Step 4
Add chicken and stir fry until well coated with garlic.
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Step 5
Add peppers, optional vegetables, water chestnuts, cloud ears, vinegar, wine, sugar, soy sauce, pepper and sesame oil. Stir fry together.
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Step 6
Add chicken stock. Cover wok until stock comes to a boil and chicken is cooked.
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Step 7
Remove cover. Add scallions and stir. Add cornstarch mixture slowly, stirring constantly until it thickens to a gravy consistency.
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Step 8
Remove to a warm serving platter, top with lemon slices and serve with white or brown rice.
