Oriental Chicken I

Ingredients

• 1/4 cup salad oil
• 2 whole chicken breasts
• 3 cups broccoli flowerets
• 1 red pepper, cut in 1 inch pieces
• 1/2 lb. fresh mushrooms, sliced
• 3 Tbsp. chopped green onions
• 1 cup chicken broth
• 1 Tbsp. cornstarch
• 1 Tbsp. soy sauce
• 1/2 tsp. Tabasco
• 1/3 cup cashew nuts
• hot cooked rice

Directions

Cut chicken breasts in 1 inch cubes. Heat oil in a wok or large skillet. Add chicken and cook over moderate heat, stirring frequently for 5 minutes until chicken in white. Remove from wok. Place broccoli, red pepper, mushrooms and onions in wok and cook 3 minutes, stirring frequently. In small bowl mix chicken broth, corn starch, soy sauce and Tabasco. Return chicken to wok along with broth mixture. Cook, stirring constantly about 5 minutes until sauce thickens slightly. Sprinkle with cashew nuts and serve over hot rice.

By Robin from Washington, IA

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Oriental Chicken II

Ingredients

• 4 large chicken breasts, boned, skinned
• salt and pepper, to taste
• 1/4 cup cornstarch
• oil for deep frying
• 1 bunch celery, sliced
• 1 can bean sprouts, drained
• 1 can bamboo shoots, drained
• 1 can water chestnuts, drained
• 1 small onion, chopped
• 3 green onions, chopped
• 1/2 lb. fresh mushrooms
• pimento, chopped
• 1/4 cup soy sauce
• 1 can chicken broth

Directions

Pound chicken breasts between waxed paper to 1/4 inch thickness. Sprinkle with salt & pepper. cut into 1/2-1 inch strips. Roll in cornstarch. Fry in hot deep oil until crisp and brown; drain. Stir-fry vegetables until tender-crisp and colors intensify. Combine 1/3 cup water with soy sauce and broth in bowl. Stir in to vegetables. Add chicken. Cook until sauce thickens, stirring constantly. Serve over white rice.

By Robin from Washington, IA