This dish is easy to make, and a great way to enjoy the fresh spring vegetables available. You can substitute any of your favorite vegetables, or add mushrooms and watercress to the mix. The mint adds a fresh contrast to the traditional Chinese dish.
2 medium chicken breasts
½ pound dry wonton noodles
3 celery stocks, chopped
½ white onion, chopped
½ cup broccoli
½ cup carrots, sliced
1 bell pepper, sliced
½ cup snow peas
2 tbsp. vegetable oil
2 tbsp. soy sauce
½ cup chicken broth
1 tsp. cornstarch
2 tbsp. fresh chopped mint
½ tsp. garlic, finely chopped
Cut the chicken into strips or small chunks. Dissolve cornstarch into the chicken broth, then mix in soy sauce and garlic. Bring a saucepan of water to a boil, and cook wonton noodles according to package directions. Drain noodles and place into cold water, then drain noodles again. Wash and chop vegetables and set aside. In a wok or large saucepan, heat the oil on medium high heat. Add onion and chicken and cook thoroughly, then remove chicken and onions from pan. First cook the broccoli, adding a small amount of water as needed, and cook for several minutes. Then add carrots, celery and bell pepper. Cook for about 5 minutes longer-until tender, then and add the snow peas, cooked chicken and onion to the pan. Add the sauce and sauté until mixture thickens. Pour stir fry over noodles and top with mint. Served about 4.
Recipe by Karen Grimes
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