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Easy Chinese Recipes

 

 


Chicken With Almonds

INGREDIENTS:

  • 1 pound boneless, skinless, chicken breasts
  • Marinade:
  • 2 tablespoons oyster sauce
  • 1 green onion, chopped
  • 2 teaspoons cornstarch
  • Sauce:
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 teaspoon granulated sugar
  • 2 teaspoons soy sauce
  • Other:
  • 1 8-ounce can bamboo shoots
  • 1 cup frozen pea pods, or other green vegetable
  • 2 slices ginger
  • 4 tablespoons oil for stir-frying, or as needed
  • 1/4 cup slivered toasted almonds

PREPARATION:

Rinse the chicken breasts and pat dry. Cut the chicken breasts into thin strips (it's easiest to do this if the chicken is partially frozen). Combine the chicken with the oyster sauce, chopped green onion and cornstarch. Marinate the chicken for 20 minutes. While the chicken is marinating, prepare the sauce and vegetables. To prepare the sauce, combine the chicken broth, rice wine or dry sherry, sugar and soy sauce (a measuring cup works well for this). Set aside.

Rinse the bamboo shoots under warm running water and drain.

Heat a large wok over medium-high or high heat. When the wok is heated, add 2 tablespoons oil. Add the chicken. Stir-fry until the chicken turns white and is about 80 percent cooked through. Remove from the wok.

Heat 2 tablespoons oil in the wok. Add the ginger slices and stir-fry until fragrant (about 15 seconds). Add the frozen pea pods. Stir-fry briefly, then add the bamboo shoots. Stir-fry for 1 minute.

Add the sauce in the middle of the wok. Heat to bubbling. Add the chicken back into the wok and mix everything together, making sure the chicken is cooked before removing from the wok. Sprinkle with the slivered almonds before serving. Serves 4.

 

Chicken in Oyster Sauce

Serves 4 to 6

INGREDIENTS:

  • 1 pound chicken meat
  • Marinade:
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • Vegetables:
  • 3 - 4 Chinese dried mushrooms, softened and sliced
  • 1 can bamboo shoots or 1 can baby corn 
  • 2 green onions, sliced on the diagonal into thirds
  • 1 slice ginger, minced
  • 1 garlic clove, minced
  • Sauce:
  • 1 tablespoon dark soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon dry sherry
  • 1 teaspoon granulated sugar
  • 1 1/2 tablespoons cornstarch
  • 1/3 cup water
  • 1 teaspoon sesame oil
  • Oil for stir-frying

PREPARATION:

Combine the marinade ingredients and add to the chicken, mixing in with chopsticks and adding the cornstarch last. Marinate the chicken for 10 - 15 minutes.

While the chicken is marinating, prepare the vegetables and mix together the sauce ingredients. Rinse the canned vegetables in boiling water and drain.

Heat wok and add oil. When oil is hot, add garlic, ginger, and green onion, and stir-fry on high heat. Add the chicken and stir-fry, stirring frequently until the chicken changes color. Remove from the wok.

Add oil and stir-fry the mushrooms and bamboo shoots or baby corn. Return the chicken to the wok. Make a well in the middle of the wok and add the sauce, giving it a quick re-stir before adding. Stir sauce to thicken and mix with meat and vegetables. Serve hot.

 

 

 

 

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