Chinese Chicken Shun-Goi

 
This is a recipe you should try.  It is absolutely my favorite Chinese dish of all of the wonderful ones out there. It has a little sour-sweet flavor, crunchy cashew nuts, dredged and fried chicken pieces, and all the vegetables are still crisp . Served on steamed rice, it will be one you will remember ~and the chopsticks are not just for decorations, that is what I use and never drop a bite in my lap!

chop sticks add a lot of fun to this meal, offer them to everyone, and also a fork for those who are in a big hurry to eat~.

This is a wonderful Chinese dinner, perfect for company, everyone will love it. Any left overs can be put on  plates for the freezer to be enjoyed later.  It is colorful and simply delicious. My favorite Chinese Food.
Grocery list:
1 1/2 lbs chicken breasts
2 bell peppers
celery
water chestnuts
onion
large can pineapple chunks
3 Roma tomatoes
cashew nuts
6 cups chicken broth
Soy Sauce
~
Chicken Shun-Goi

Sauce   ( you can make this ahead of time)

1/2 c soy sauce
4 heaping T. corn starch
2 c chicken broth ( I make my own any time I am boiling chicken, then freeze it)
1/2 c vinegar
3 T sugar
Pineapple juice from drained chunks
Stir (constantly) together and cook until thickened, it is slightly thinner than gravy

Fried chicken breast chunks  (this can be done an hour or so before dinner, like before church)

Cut breasts into small cubes (the size of pineapple chunks)
1 egg & 1/2 c. water  Mix together in med size bowl)
2 c flour seasoned with salt and pepper and put in large mixing bowl
Dip chicken cubes in egg mixture, then into  flour and coat completely, only do about 1/4th at a time so they will be well covered.
Heat 2 c. corn oil hot in wok or skillet, drop in chicken and stir while it fries until done, it only takes a few minutes . Put on paper towels and get all the grease off. Then do the rest of the chicken the same way until it is all cooked.

Rice
2 c rice
2 tsp salt
4 1/2 c chicken broth
Put it all in a large pant, bring to a boil, stir, reduce heat and cook 25 minutes or until tender. (you can do this before church too)

Cut up vegetables, even the day before is fine
Stir fry in hot wok or big skillet with 1/4 c. corn oil:
2 bell peppers (big chunks)
1 onion, quartered and separated
4 stalks celery cut into 1/2 in. chunks
(Only cook for a few minutes!  you want them crunchy)

Add drained pineapple chunks,
can of water chestnuts drained
Roma tomatoes, (quartered)
cashew nuts
fried chicken chunks

toss together with vegetables and sauce on heat for
about 30 seconds more.
Serve the Shun-Goi on rice in each individual plate, this recipe is generous for 6 people~

This is such an easy recipe, it sounds complicated but once you make it, you will see
it is fast and simple. When I cut up the vegetables, I put each in a plastic bag and don’t
mix them until I cook them.
It is one, two, three, four:
1. fry the chicken chunks
2. make the rice
3. stir fry the vegetables~ and 4. make the sauce