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Trader Vic’s Chicken Cantonese

Yields1 ServingPrep Time20 minsCook Time10 minsTotal Time30 mins

"classic trader vic's"

 ½ lb white meat of chicken
 ½ lb Chinese snow peas
 ¼ cup peanut oil
 ½ cup bamboo shoots
 1 cup sliced bok choy
 1 cup sliced celery
 1 cup sliced button mushrooms
 ½ cup sliced water chestnuts
 1 tsp MSG
 1 tsp salt
 4 cups chicken stock
 2 tbsp cornstarch mixed with
 ½ cup cold water
1

Slice chicken in strips, about 1/2" wide, 1 1/2" long and 1/4" thick.

2

Wash and string Chinese peas and cut cross-wise in half.

3

Stir fry chicken in peanut oil for about 10 seconds.

4

Add vegetables and seasonings and stir fry for another 10 seconds.

5

Add chicken stock, bring to a boil, cover and steam for about a minute. Stir in cornstarch mixture, mix throughly and quickly.

6

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

Nutrition Facts

Serving Size 2