This classic Chinese dish calls for cooked chicken--making it a perfect way to use up leftover chicken. If you don't have any on hand, you can poach a whole chicken breast for twenty minutes, then cool and cut it into bite-size cubes.

Ingredients

• PREP
• 12 snow peas
• 4 water chestnuts, sliced thin
• 1/2 cup button mushrooms, sliced thin
• 1/2 pound Chinese cabbage or bok choy
• 1/4 cup bamboo shoots, sliced thin
• 1/4 cup water

• 1 whole cooked chicken breast, cubed
• SAUCE
• 1 teaspoon cornstarch mixed with 3 tablespoons water
• SEASONING
• Dash of pepper
• 1/4 teaspoon sugar
• FOR THE PAN

Instructions

1. Heat the oil in your pan over high heat. Just before the oil begins to smoke, add all the vegetables and stir-fry for 30 seconds. Add the water. Cover and cook for two minutes. Add the chicken, the cornstarch mixture, the pepper, and the sugar. Stir until the sauce has thickened and the ingredients are coated evenly. Present with white or brown rice. Serves two to four.

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Find more about:

• Asian |
• Bamboo Shoots |
• Bok Choy |
• Chicken |
• Entrees |
• Mushrooms |
• Napa Cabbage |
• Peas |
• Water Chestnuts

Related Categories:

• Asian Recipes |
• Chicken Dinners