Chicken with Five Shreds

“This is one of my favorite Madame Wong recipes! The chili paste makes it delicious and spicy.”
READY IN:
50mins
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine sauce ingredients in a bowl.
  2. Set aside.
  3. Combine chicken shreds with salt, egg white and cornstarch.
  4. Mix lightly with hand.
  5. In a wok, heat 1 1/2 T.
  6. oil until hot.
  7. Add chicken, stir to separate, cook until no longer pink.
  8. Remove and set aside.
  9. Wipe out wok with paper towel.
  10. Heat 2 T.
  11. oil in wok.
  12. Stir-fry garlic, ginger and scallion 1 minute.
  13. Add carrots, peppers, bamboo shoots, and mushrooms.
  14. Stir-fry for 1 minute.
  15. Remove to bowl.
  16. Reheat 2 T.
  17. oil in wok.
  18. Add bean curd.
  19. Stir-fry gently for 1 minute.
  20. Add all vegetables.
  21. Add chicken.
  22. Stir-fry 3 minutes.
  23. Pour in sauce mixture.
  24. Stir-fry 2 minutes more.
  25. Serve hot over steamed rice.

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