Serves 4

Ingredients:

• 4 chicken breasts
• 1 tablespoon four spice (grind 8 star anise, 1/2 tsp of each, fennel seed, cinnamon, and clove.)
• 1 teaspoon kosher salt
• 1 cup & 1 table spoon cornstarch
• 1 tablespoon water
• 1 cup broccoli, blanched - place the broccoli in boiling water for two minutes then transfer into ice water to stop the cooking.
• 1 can water chestnuts, rinsed
• 1 can baby corn, rinsed
• 1 cup wood ear mushrooms (any mushroom will work)
• 1/2 cup chicken stock
• 1 cup peanut oil

Begin by slicing your chicken breasts into 1/2 inch slices

Create slurry using 1 tablespoon of cornstarch and 1 tablespoon of water. Set aside.

Heat one cup of peanut oil (or vegetable oil) over medium-high heat. You will know when it is hot enough to fry by placing a wooden blue tipped match on the surface of the oil and wait for it to light (don’t worry, no big explosion will follow). REMOVE THE MATCH, and get ready to fry.

Toss your chicken strips with 1cup of cornstarch. Place the chicken in a mesh strainer and knock the side with your palm removing the excess cornstarch. Fry a 1/4 of the chicken at a time for three minutes, or until light brown. Let the chicken drain on a paper towel. When all the chicken is done, pour the used oil into a safe container leaving two tablespoons of oil in the pan.

Add the vegetables and sauté for two minutes. Then add the four spice and salt and continue to sauté for one more minute.
Pour in the slurry and chicken stock and stir quickly until thickened, it should make a glossy sauce. Now add the chicken and toss to coat.

Serve with basmati rice.

Share:
• 
• 
• 
• 
• 
• 
• 

Print This Recipe

We consider this recipe to be IC friendly based on this list of problem foods put out by the Interstitial Cystitis Association and IC Network.

Did you find this useful? If so, we'd appreciate a donation to help maintain and build the site.

Comment | RSS Feed for Comments | Trackback