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Empress Chicken is a crunchy sweet & sour dish that used to be a common restaurant staple back in the day.
Ingredients:
1 lb. boneless chicken breasts
2 c. onion chunks
2 c. diagonally sliced celery
2 c. sliced mushrooms
1 (8 1/2 oz.) can water chestnuts, drained and sliced
2 whole chicken breasts, boned and skinned
1 tbsp. oil
1 (8 1/2 oz.) can chow mien noodles
Sauce:
1/4 c. soy sauce
2 tbsp. honey
2 tbsp. catsup
2 tbsp. cider vinegar
1 clove garlic, minced
1/2 tsp. ground ginger
1 tbsp. cornstarch
Combine soy sauce, honey, catsup, vinegar, garlic and ginger. Dissolve cornstarch in the mix. Set aside. Prepare vegetables and cut chicken into chunks. Heat oil over high heat in large skillet or wok. Add onions, celery, mushrooms, and water chestnuts. Stir-fry about 4 minutes or until vegetables are tender crisp. Remove from skillet.
Stir-fry chicken until lightly brown, add reserved vegetables and sauce. Cook stirring constantly until thickened and clear. Serve warm over noodles.
Ingredients:
1 lb. boneless chicken breasts
2 c. onion chunks
2 c. diagonally sliced celery
2 c. sliced mushrooms
1 (8 1/2 oz.) can water chestnuts, drained and sliced
2 whole chicken breasts, boned and skinned
1 tbsp. oil
1 (8 1/2 oz.) can chow mien noodles
Sauce:
1/4 c. soy sauce
2 tbsp. honey
2 tbsp. catsup
2 tbsp. cider vinegar
1 clove garlic, minced
1/2 tsp. ground ginger
1 tbsp. cornstarch
Combine soy sauce, honey, catsup, vinegar, garlic and ginger. Dissolve cornstarch in the mix. Set aside. Prepare vegetables and cut chicken into chunks. Heat oil over high heat in large skillet or wok. Add onions, celery, mushrooms, and water chestnuts. Stir-fry about 4 minutes or until vegetables are tender crisp. Remove from skillet.
Stir-fry chicken until lightly brown, add reserved vegetables and sauce. Cook stirring constantly until thickened and clear. Serve warm over noodles.
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