Diced Chicken with Vegetables

This is another one of the recipes from the cookbook of Leeann Chin, the famous restaurateur. I adapted the recipe to work with the vegetables that I had and I must say we enjoyed it very much. It actually tasted a bit like the Knorr Chinese soups that we used to have in India. Since JM was working from home on Friday, I was actually spirited to try out another recipe from the book, and I chose this. Excellent quick stir-fry!! If I had to compare between this and the hot and sour pork with celery (the first recipe I tried from this book) I prefer the pork and celery over this one, but this is also an excellent chinese recipe. The recipe seems long because it has detailed step-by-step instructions, not because it is tough! Watch out for more recipes from this cookbook. Since this is a yummylicious recipe with chicken, I am sending this to "Chicken - My Favourite" event at Vandana Rajesh's Cooking Up Something Nice. Since this a no-carb, low-fat source of protein, I am sending this to "Eat Healthy - Protein Rich" event at Sangeeth's Art of Cooking Indian Food.

Recipe (Serves 2) :

Chicken breast - 8 oz, skinless, boneless
Salt - 1/2 tsp
White pepper - a dash
Cornstarch - 2 tbsp + 1 tsp, divided
Carrots - diced, 1/2 cup
Celery - diced tender heart center, 1 cup
Oyster sauce - 2 tbsp
Chicken broth - 1 1/4 cup, divided
Sugar - 1/2 tsp
Vegetable oil - 2 tbsp
Onion - diced, 1/4 cup
Minced garlic - 1 tsp
Ginger - 1 tsp, finely chopped
Button mushrooms - 4 oz can, drained
Green onions - 1/4 cup, chopped

Method:

Cut the chicken into 1/2" pieces.

In a medium bowl, combine the salt, pepper and 1 tsp cornstarch.

Stir in the chicken, cover and refrigerate for 20 minutes.

Bring a small saucepan of water to boil. Add the carrots and celery and return to a boil.

Cover and cook for 1 minute.

Immediately drain and rinse in cold water, drain.

In a small bowl, mix the oyster sauce, the remaining 2 tbsp cornstarch, 1/4 cup chicken broth and the sugar. Set aside.

Heat a wok or nonstick pan over high heat until very hot.

Add a tbsp of vegetable oil and the chicken pieces and cook until the chicken turns white, stirring to separate the pieces, about 2 minutes.

Remove the chicken from the pan.

Reheat the pan over high heat.

Add the remaining vegetable oil, the onions, garlic and ginegr and cook for a minute.

Add the celery, carrots and mushrooms and cook for a minute.

Add the chicken and the remaining 1 cup chicken broth.

Cook until the broth comes to a boil.

Stir in the cornstarch mixture and cook and stir until thickened, about 2 minutes.

Remove from heat.

Garnish with the green onions.

Serve hot.

Source: Everyday Chinese Cooking by Leeann Chin and Katie Chin.


Tips:

1. I didnt have mushrooms, onions or green onions, so I omitted those.
2. I used about 1 cup of frozen green peas instead.
3. The dish can actually serve 3-4 if used as a side dish.
4. I cooked the green peas along with celery and carrots.

I also received a giant bear hug from Srilekha of Me and My kitchen. Thanks a lot Sri, that really felt good!! :-) I would like to pass the award on to,

Asha of Foodies Hope and Aroma!
Meeso of For The Love of Food!
Sig of Live To Eat
Cham of Spice-club
Rachel of Tangerine's Kitchen

Enjoy your hugs girls!