Poultry Recipes - Chicken with Mixed Vegetables Recipe

Ingredients

• 350g/12oz skinless chicken breast fillets

• 20ml/4 tsp vegetable oil

• 300ml/1 1/4 cups chicken stock

• 75g/3oz /3/4 cup drained, canned straw mushrooms

• 50g/2oz/1/2 cup sliced, drained, canned bamboo shoots

• 50g/2oz/1/3 cup drained, canned water chestnuts, sliced

• 1 small carrot, sliced

• 50g/2oz/1/2 cup mangetouts (snow peas)

• 15ml/1 tbsp dry sherry

• 15ml/1 tbsp oyster sauce

• 5ml/1 tsp caster (superfine) sugar

• 5ml/1 tsp corn flour (cornstarch)

• 15ml/1 tbsp cold water

• salt and ground white pepper

Serves 4

---

Method:

1. Put the chicken in a shallow bowl. Add 5ml/1 tsp of the oil, 1.5ml/1/4 tsp salt and a pinch of pepper. Cover and set aside for 10 minutes in a cool place.

2. Bring the stock to the boil in a pan. Add the chicken fillets and cook for 12 minutes, or until tender. Drain and slice, reserving 75ml/5 tbsp of the chicken stock.

3. Heat the remaining oil in a non-stick frying pan or wok, add all the vegetables and stir-fry for 2 minutes.

4. Stir in the sherry, oyster sauce, caster sugar and reserved stock. Add the chicken to the pan and cook for 2 minutes more.

5. Mix the corn flour to a paste with the water. Add the mixture to the pan and cook, stirring, until the sauce thickens slightly. Season to taste with salt and pepper and serve immediately.

Note: Far East Asian cooks are experts in making delicious dishes from a relatively small amount of meat and a lot of vegetables. Good news for anyone trying to eat less fat.

Cook's Tip: Water chestnuts give a dish great texture as they remain crunchy, no matter how long you cook them for.