"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Vegetable Luau - Wok Recipe

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This recipe for Chicken Vegetable Luau - Wok, by , is from Zion Baptist Church WMU Recipe Book , 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!

Cande Wright


3 Tbsp soy sauce
tsp sugar
1-2 lbs chicken breast
1 tsp Instant chicken bouillon
1 cup boiling water
1 Tbsp Vegetable Oil
1 clove garlic minced
1/8 tsp ground ginger
1 can pineapple chunks
1 green pepper chopped
2 carrots sliced
1-6oz can bamboo shoots
1 green onion diced
1 Tbsp brown sugar
1 Tbsp corn starch
3 Tbsp cold water

In a small mixing bowl, combine soy sauce and sugar. Brush over chicken and marinate for at least 20 minutes. In another small bowl, dissolve bouillon in water. Pour oil into wok. Preheat, uncovered, for 2 minutes at med-hi. Add chicken 1 or 2 pieces at a time and brown. As chicken browns, push up the side and add next piece. Reduce heat to Med-Low, Add chicken broth, garlic and ginger. Bring to a boil. Cover and simmer for 30 minutes at Med-Lo. Add pineapple, green pepper, carrots, bamboo shoots and onion. Continue cooking, covered, about 20 minutes or until chicken is tender. In a small bowl, dissolve brown sugar and cornstarch in water. Add to wok and bring mixture to a boil. Reduce heat to low for serving.




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