EMPRESS CHICKEN

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Empress Chicken image

This is truly a royal dish! I noticed there is another recipe with this name but my is different enough to warrant this posting. This is my version on my favorite take-out.

Provided by Happy Harry 2

Categories     One Dish Meal

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breasts
1/4 lb large white mushroom, quartered
1/2 cup celery, thinly sliced
1/2 cup green peas, frozen, thawed
1/2 cup cooked lean ham, diced
8 ounces vermicelli, cooked
1/2 cup sodium-free chicken broth
1 tablespoon canola oil
2 garlic cloves, crushed
1 inch gingerroot, crushed
1/2 cup dry white wine
1 tablespoon light soy sauce
1 teaspoon cornstarch (or arrowroot)
2 tablespoons water

Steps:

  • Cut chicken into 3/4 inch pieces, set aside.
  • Pour oil into a COLD wok or skillet; add garlic and ginger. Place over low heat until garlic turns brown, 3-4 minutes. Remove and discard garlic and ginger.
  • Increase heat to high. When oil is sizzling, add chicken pieces. Stir-fry until chicken turns white and becomes firm.
  • Reduce heat to medium-low.
  • Add wine. Simmer until wine evaporates, stirring often.
  • Add mushrooms and celery and cook 1 minute.
  • Add peas, ham, soy sauce, and broth.
  • Stir together until hot throughtout.
  • In small bowl combine cornstarch and water. Stir into chicken mixture.
  • Cook, stirring, until liquid thicken.
  • Serve over vermicelli.
  • Now you have a dish fit for a Queen -- oh, I mean -- AN EMPRESS!

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