Chicken With Sugar Pea Pods
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This is another of Diana Liu's recipes from my 1965 cookbook that I got from my Dad. He was taking classes at the time to master the art of cooking gourmet Chinese food.
- Ready In:
- 1hr 17mins
- Serves:
- Yields:
- Units:
ingredients
- 2 boneless skinless chicken breasts, cut against the grain into 1/8-inch thin slices
- 1 teaspoon cornstarch
- 1 egg white
- 1 tablespoon sherry wine
- 2 teaspoons salt
- 1⁄2 lb sugar pea pods (wash well, remove ends and soak in cold water 30 minutes)
- 1⁄2 teaspoon msg
- 1⁄4 cup water
- 6 tablespoons oil
directions
- Marinate chicken slices in egg white, cornstarch, sherry and 1 teaspoons salt for 1 hour in refrigerator. Heat 2 Tblsp. oil in a pan until hot. Stir-fry pea pods and 1 teaspoons salt for 2 minutes; remove from pan; set aside. Heat 4 Tblsp. oil until hot. Stir-fry chicken slices 3 minutes or until chicken turns white. Add cooked pea pods, msg and water. Cook 2 more minutes. Serve hot. Nice with steamed rice.
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This is another of Diana Liu's recipes from my 1965 cookbook that I got from my Dad. He was taking classes at the time to master the art of cooking gourmet Chinese food.
