Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Boneless chicken breasts
-(skinless)
4 tb Sherry
2 1/2 tb Soy sauce
1 1/2 ts Sugar
1/2 c Cornstarch
1 lg Egg; well beaten
1/2 c Butter
1 c Halved Oregon hazelnuts
-- coarsely chopped
1 ts Finely chopped fresh ginger
- (1/4 tsp. powdered)
1 md Garlic clove; minced
- (1/2 tsp. garlic powder)
1/2 c Hot water
8 oz Canned sliced bamboo shoots
-- drained
Cooked rice or linguine

Cut chicken breasts into bite-sized pieces. Combine marinade of
sherry, soy sauce and sugar and pour over chicken. Marinate overnight
or a minimum of 1 hour. Drain chicken, reserving the marinade. Dredge
chicken in cornstarch, dip in beaten egg, place on a cake rack
covered with wax paper and let dry for 30 minutes. Saut? hazelnuts in
butter for 5 minutes; remove with slotted spoon. Add chicken to
skillet and saut? with ginger and garlic until golden brown on both
sides. Add marinade, bamboo shoots and hot water to chicken. Cover
and simmer 10 minutes. Add hazelnuts and serve over a bed of rice or
linguine.

* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board

Browse by categories