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Chicken & Mixed Vegetables With Shrimp Sauce

Chicken & Mixed Vegetables With Shrimp Sauc recipe image
This Chinese main features Mung bean sprouts, Dried black mushrooms, Green bell pepper, Chicken breast, and Onions. It delivers hearty, protein-packed satisfaction with an aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 385.5
Dietary: Gluten-free
Description
This Chinese main features Mung bean sprouts, Dried black mushrooms, Green bell pepper, Chicken breast, and Onions. It delivers hearty, protein-packed satisfaction with an aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 cup Mung bean sprouts
  • 8 Nami Dried black mushrooms
  • 1 lg Green bell pepper
  • 1/2 Stewed Chicken breast
  • 8 Green Onions
  • 1 teaspoon Fresh ginger root
  • 2 tablespoon Peanut oil
  • 3/4 cup Rich chicken stock
  • 1 tablespoon Medium sherry
  • 1/2 teaspoon Sugar
  • 1/2 teaspoon Shrimp sauce
  • 1 teaspoon Thick cornstarch paste
Directions
  1. 1
    Wash and soak mushrooms in warm water for 45 minutes; remove stems; slice caps in thin strips.
  2. 2
    Wash bell pepper; slice in half lengthwise; slice in long, thin strips.
  3. 3
    Remove chicken meat from bone; pick meat apart into shreds.
  4. 4
    Wash green onions; cut off roots and discard; shred green tops and whites.
  5. 5
    Peel and slice fresh ginger root into thin matchsticks.
  6. 6
    Rinse bean sprouts to remove any loose pieces.
  7. 7
    Place bean sprouts and sliced pepper in colander in a larger bowl.
  8. 8
    Pour boiling water over vegetables to cover.
  9. 9
    Steep for 2 minutes.
  10. 10
    Remove colander from hot water; flush vegetables with cold water.
  11. 11
    Stir-frying: Heat oil in wok until it just begins to smoke.
  12. 12
    Stir-fry mushrooms for 30 seconds.
  13. 13
    Add chicken and ginger sticks; stir-fry another 30 seconds.
  14. 14
    Push ingredients up side of wok.
  15. 15
    Add stock, sherry and sugar; bring to boil; then add shrimp sauce and cornstarch paste; stir liquids until fairly thick.
  16. 16
    Return vegetables, plus bean sprouts and peppers.
  17. 17
    Stir-fry for another minute until everything is hot.
  18. 18
    Add green onions.
  19. 19
    Serve.
  20. 20
    Gravy will tend to thin as sprouts give off liquid, so be sure it is thick to start

Nutrition Facts

Servings 4

Amount Per Serving
Calories 385.5kcal
% Daily Value *
Total Fat 14.6g23%
Saturated Fat 3.1g16%
Cholesterol 51.6mg18%
Sodium 97.1mg5%
Total Carbohydrate 39.5g14%
Dietary Fiber 10.8g44%
Sugars 16.7g
Protein 28.9g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, chinese, stir-fry, vegetables, mushrooms, bean sprouts, shrimp sauce, ginger, main dish, gluten free, weeknight dinner, wok
Read it online: https://www.chefs-mate.com/recipe/chicken-mixed-vegetables-with-shrimp-sauc/