Category: Asian

1 Whole skinless boneless chicken breast, cut into 1/2" cubes

2 tsp Cornstarch

1 tbsp Sherry

2 tbsp Oil

1 cup Walnuts, coarsely chopped

1 tsp Minced ginger root

1/2 cup Bamboo shoots, sliced

1/4 cup Chicken stock

In mixing bowl combine chicken cubes, cornstarch and sherry. Toss to coat. Allow to stand 15 minutes, stirring occasionally.



Preheat oil in electric wok at 350 degrees. Add walnuts and stir fry 2 to 3 minutes. Remove and drain.



Increase temperature setting to 375 degrees. Add ginger, stir fy 30 seconds. Add chicken mixture, stir fry 2 minutes, push up sides of wok, add bamboo shoots, stir fry 1 minute. Add stock and combine all ingredients. Cover wok and cook 2 to 3 minutes. Add walnuts just before serving. Reduce setting to warm for serving. Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 15, 1998