Chicken Shun Gai

Sunday dinner today was an easy one to put together because most of it was ready to go last night. The only thing this morning was stir frying the vegetables, making rice and frying the little chunks of chicken. It all went on the table in about 15 minutes when we got home from church. Easy recipe and a delicious meal with plenty left to take home to enjoy again on Labor Day~

I found a wonderful Chinese cook book (with pictures!) years ago and have tried almost all the recipes in it. This is one of my favorites, in fact all of them are my favorites~

I found a wonderful Chinese cook book (with pictures!) years ago and have tried almost all the recipes in it. This is one of my favorites, in fact all of them are my favorites~

Chicken Shun Gai

Cut up about 3 chicken breasts into small pieces, dip them in a mixture of 1 egg beaten with 1/2 cup of water and then dredged in flour seasoned with salt and pepper. Fry without crowding in a skillet with just enough canola oil to half cover them. You stir to keep them turning over in the oil. Drain on paper towels.

At the same time you can make a simple sauce with 1 1/2 cups chicken broth, 1/3 cup vinegar, 1/3 cup soy sauce.1 T sugar 1 1/2 T corn starch. Just mix this up and have it ready.

Chop the following vegetable is nice size pieces:  2 green and  2  red bell peppers, 3 ribs of celery sliced, 1 medium size onion, quartered  and broken apart, then 1 can of pineapple chunks, a can of water chestnuts and 1 cup of cashew nuts. 4 roma tomatoes quartered. (You don’t stir fry tomatoes, just add at the end to warm them). To stir fry put into a wop or large skillet with 3 T canola oil and cook while you stir until the vegetables are tender but crunchy. They need to be crisp~ Now add the chicken, tomatoes and sauce which you have given a big stir with a spoon before adding it. It will thicken in just a minute or two and your are done.

I cook about 3 cups of rice and use chicken broth for half of the liquid.