Empress Chicken

Name: Empress Chicken
Ingredients: 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

14 ingredients

12 steps

Ingredients

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

Directions

1

Cut chicken into 3/4 inch pieces, set aside.
2

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.
3

Increase heat to high. When oil is sizzling, add chicken pieces. Stir-fry until chicken turns white and becomes firm.
4

Reduce heat to medium-low.
5

Add wine. Simmer until wine evaporates, stirring often.
6

Add mushrooms and celery and cook 1 minute.
7

Add peas, ham, soy sauce, and broth.
8

Stir together until hot throughtout.
9

In small bowl combine cornstarch and water. Stir into chicken mixture.
10

Cook, stirring, until liquid thicken.
11

Serve over vermicelli.
12

Now you have a dish fit for a Queen -- oh, I mean -- AN EMPRESS!