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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Sub-gum Recipe

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This recipe for Chicken Sub-gum is from COOKING WITH CORNERBANK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-2 medium green peppers chopped
1 stalk celery, chopped
1 medium stalk of Chinese bok choy, leafy parts removed,
2 large chicken breasts, skinned and deboned
2 Tbsp. Butter
1/2 C. Water
2 tsp. Instant chicken bouillon
2 Tbsp. Corn Starch
1/2 C. Cashews or almonds
1 can water chestnuts, chopped
Directions:
Directions:
Slice the chicken breasts into very thin strips. Melt the butter in a large wok. Stir-fry the chicken until white. Chop bok choy into diagonal pieces. Add the vegetables to wok and continue stir frying until vegetables are crisp tender. Add water, bouillon, water chestnuts, and nuts. Dissolve the cornstarch in a small amount of water and pour over the vegetables. Continue cooking until thickened and clear. Serve over cooked rice or Chinese noodles.

 

 

 

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