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Chinese   -   Four Colored Chicken   adapted from Cantonese Chinese Cooking by Margaret Leeming

Description
Ingredients
  • 2 Medium Chicken Breast -- Thinly Sliced
  • 2 Tablespoons Olive Oil
  • 1/2 Teaspoon Ginger
  • 1 Bunch Broccoli -- Chopped
  • 1 Can Baby Corn -- Chopped
  • 3 Slices Bacon -- Chopped
  • 5 Tablespoons Water
  • Salt And Pepper -- To Taste
  • 1/2 Teaspoon Sesame Oil
  • 1 Teaspoon Rice Wine
  • 1 Bunch Scallion -- Chopped
  • 1/2 Teaspoon Ginger
  • 1 Medium Egg -- Beaten
  • 1 Teaspoon Corn Starch
Directions Combine rice wine, scallions, ginger, egg, and corn starch, add to chicken and marinate 30 minutes. saute chicken in oil until well browned, add ginger, brocolli, corn and bacon, stir fry 3 minutes, add water, and bring to boil. sprinkle with sesame oil and serve with rice.
Serves 4
Time to Make 0:00



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