Chicken Cantonese

Yields1 ServingPrep Time20 minsCook Time7 minsTotal Time27 mins

"a Cantonese classic from Trader Vic's Cookbook"

8 oz boneless skinless chicken breast, sliced into 1/2" wide strips, 1 1/2" long, 1/4" thick

8 oz Chinese snow peas

¼ cup peanut oil

½ cup bamboo shoots

1 cup bok choy

1 cup celery, sliced

1 cup button mushrooms, sliced

½ cup water chestnuts, sliced

1 tsp MSG

1 tsp salt

4 cups chicken stock

2 tbsp cornstarch, well mixed with 1/2 cup water into a slur

Wash and string snow peas and cut crosswise in half

Stir-fry chicken in hot peanut oil for about 10 seconds.

Add vegetables and seasonings and stir fry another 10 seconds.

Add chicken stock and bring to a boil. Cover and steam for about a minute.

Stir in cornstarch slur, mix thoroughly and quickly. Let simmer until desired consistency.

Sauce should be not too thick, but should drip or run freely and readily.

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