Ingredients:
8 Ounce(s) chicken broth
17/1250 Pound(s) sugar
869/10000 Ounce(s) salt
1 carrot
3/4 broccoli
4 Ounce(s) bamboo shoots
4 Ounce(s) water chestnuts
163/625 Pound(s) asiago cheese
1 mushroom, button
1/4 Pound(s) soba noodle
87/2000 Pound(s) corn starch
2 Slice(s) ginger root
1/3 Ounce(s) soy sauce
3/4 Pound(s) chicken breast |
Directions: 1. Cut chicken into medium slices and light pound with meat tenderizer.
2. Marinade chicken in 2 tsp soy sauce and 1 tsp cornstarch for 30 minutes (cover in refrigerator).
3. Cut up ginger into very small pieces. Cook in oil for 10-15 seconds. Drain marinade from chicken and add to wok. Cook until done (but not too long). Remove from wok and set aside when done.
4. Add more oil and add vegetables to wok and cook until tender.
5. Make sauce by combining salt, sugar, 1 tsp sesame oil, 3 tsp cornstarch, and 1 cup chicken stock.
6. Add sauce to wok with vegetables, and add chicken. Cook until sauce is thick. Serve with white rice.
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