Recipe - Chicken Walnut

2 tablespoon Peanut oil
1 pound Boned chicken breast; cut
into thin strips
One half teaspoon Salt
One fourth cup Snow peas
One fourth pound Small mushrooms
2 ounce Bamboo shoots
2 cup Chicken broth
1 tablespoon Soy sauce
One half teaspoon Sugar
1 One fourth cup Roasted walnuts; coarsely
chopped
1 One half teaspoon Cornstarch
1 teaspoon Water

Preheat a wok or frying pan and add the oil. Swirl the oil over the bottom
of the pan. Add the chicken strips and salt and stirfry for 2 to 3
minutes. Add the snow peas, mushrooms, bamboo shoots, and chicken broth.
Stir quickly and cook for 2 minutes. Add the soy sauce, sugar, and walnuts.
Stir well and add the cornstarch mixed with water. Cook just until slightly
thickened. Both the Chicken Walnut and the Beef Kwangton should be served
alongside boiled rice. Boil the rice according to your favorite recipe.

IMPERIAL PALACE

CHINATOWN, SAN FRANCISCO

WINE: GRGICH HILLS CHARDONNAY 81

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.