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4
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Shiitake Dried Mushrooms
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| 1 |
cube
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Chicken Bouillon
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| 1 |
tsp
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Cornstarch
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| 1 |
tbsp
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Oyster Sauce
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| 1 |
tbsp
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Stir-fry Sauce
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| 1 |
tbsp
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Cooking Oil
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| 1/4 |
cup
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Almonds |
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| 1 |
lbs |
Chicken Breasts (skinless, boneless, cut into 3/4 inch pieces) |
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| 3/4 |
lbs |
Zucchini (halved lengthwise and cut crosswide into 1/4 inch widths) |
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| 1 |
med |
Onion (cut into 3/4 inch chunks and separated) |
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| 2 |
cups |
Cooked Rice |
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| 1. |
Soak shiitake as package directs. Drain squeeze out extra liquid. Remove and discard shiitake stems. Thinly slice shiitake. Dissolve bouillon in 1/2 cup of hot water. Add 1/4 cup of cold water, corn starch oyster and stir-fry sauces. Stir until cornstarch dissolves. |
| 2. |
Heat large frying pan, preferably nonstick over high heat. Lightly coat inside of pan with oil. Add almonds. Stir and fry 1 to 2 minutes or until lightly toasted. Remove from pan. Again coat the inside of the pan with cooking spray.td> |
| 3. |
Add chicken stir fry 5 minutes until lightly browned and cooked through. Remove from pan. Coat pan with oil a third time. Add zucchini and onion stir-fry 3 minutes or until vegetables are tender and crisp. Mix in chicken, shiitake and cornstarch mixture. Cook and stir until sauce boils and thickens.
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| 4. |
Remove from heat and mix almonds, then serve immediately on plate or bowl with rice. |
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5 Servings
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