Product Recipes
Recipe: Stir-Fried Chicken Breasts w/Bean Sauce
Recipes using Argo Pure CornstarchPrice Each: $10.24USD
- 2 to 3 chicken breasts (about 1-1/2 pounds)
- 1 tablespoon cornstarch
- 1 tablespoon wine
- 1 tablespoon soy sauce
- 4 tablespoons oil
- 1 green pepper, cut into 1/2-inch squares
- 1/4 pound fresh mushrooms, cut into 1/4-inch cubes
- 1 tsp minced garlic
- 3 tablespoons bean sauce
- 6 water chestnuts, cut into 1/4-inch cubes
- 1/4 cup roasted cashew nuts
- Bone chicken breast, cut them lengthwise in 1/2-inch strips, then cut strips crosswise to make 1/2-inch squares.
- Place chicken squares in large bowl and sprinkle with cornstarch, toss to coat them lightly and evenly.
- Pour wine and soy sauce, toss again to coat chicken.
- Heat 1 tablespoon of oil in wok over moderate heat.
- Add green pepper, water chestnuts, mushrooms and stir-fry briskly 1 minute or so.
- Scoop out vegetables with slotted spoon and set aside.
- Pour remaining 3 tablespoons of oil into wok.
- Turn heat high. When oil starts to smoke, drop in marinated chicken.
- Stir-fry over high heat until chicken turns white and firm.
- Scoop out chicken and set aside.
- Put garlic and bean sauce into wok. Fry 15 seconds. Add chicken, stir well.
- Add vegetables, stir well.
- Drop in cashew nuts, stir well. Serve immediately.
