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Chicken Breast with Worcestershire Sauce

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Chicken Breast with Worcestershire Sauce - serves 4



1/4 t. salt
1 t. sugar
1 t. cooking wine
1 T. cornstarch

1 oz. (30 g.) bamboo shoots (cooked)
1 oz. (30 g.) carrots

2 T. worcestershire sauce
1/2 t. sesame oil
1/2 t. sugar

(4) 1/2 lb. (200 g.) chicken breast

(5) 1 t. garlic (minced)

(6) 1-1/2 T. vegetable oil

Cut chicken meat into 1.7''X1.5''X0.25'' slices. Dip in (1) for 10 minutes. Cut (2) into flower-looking slices.

Heat oil. Remove wok from heat and put chicken in wok. Fry chicken until both sides are golden then remove from wok.

Stir fry garlic in remaining oil. Add (3), (2) & chicken and stir fry until well mixed. Put on a plate and serve.

Coriander can be used as garnish!

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