It is so rare to find a Mid Century recipe calling for just chicken breasts. They mostly call for whole chickens that you then need to break down. This is because grocery stores didn’t really sell broken down chickens back then.
This dish only took about 25 minutes to put together, including prep time. That is also a rarity in Mid Century recipes.
You get a nice combination of crunch with the vegetables. Obviously, it depends on how long you cook them, but other than the onions, they are all fairly crunchy to start with.
The sauce is a little brown or beige really. Thankfully my vegetables added some color.
I served the dish over rice. It made a lovely, quick dinner!
STIR FRIED CHICKEN BREASTS
2 Cups Boiled Rice
3 Chicken Breasts
1 Teaspoon Salt
2 Teaspoons Cornstarch
1 Tablespoon Sherry
1 Egg White, Lightly Beaten
1/3 Cup Sliced Onions
1 Cup Julienned Bell Pepper
1/2 Cup Diced Water Chestnuts
1/2 Cup Celery, Cut On The Diagonal
2 Tablespoons Peanut Oil
1/2 Cup Chicken Stock
2 Tablespoons Soy Sauce
2 Tablespoons Cornstarch
3/4 Cup Chicken Stock
Cut chicken into thin strips. Mix chicken with salt, 2 teaspoons cornstarch, sherry and egg white. Heat peanut oil in wok over medium heat. Add chicken and cook until halfway done. Add vegetables and chicken stock. Cover and cook for 2 to 3 minutes. Combine cornstarch, soy sauce and 3/4 cup chicken stock in a bowl. Whisk until smooth. Stir into wok and heat for 1 minute to thicken. Serve over rice.
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