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“My mom brought home this recipe from a cooking class she took when I was young. It has been a family favorite ever since.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice chicken into thinnest possible slices. (This is easier if meat is partially frozen.) In a small mixing bowl, combine 1 tsp cornstarch, 1 tsp soy sauce, sherry, and white pepper. Add chicken and blend to coat the slices well.
  2. In a wok or large skillet, heat oil over medium high heat; add chicken. Cook, stirring to separate slices, until meat turns white. Remove meat and keep warm.
  3. To oil in skillet, add mushrooms, bamboo shoots, pea pods, pimento, green pepper, and garlic. Stir fry about 3 minutes. Add chicken broth; bring to boil. Blend remaining cornstarch and soy sauce and stir into skillet mixture. When thickened, add chicken and heat thoroughly. Serve over chow mein noodles or hot cooked rice.

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