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Chinese cooking recipes can be hard to find and this is a recipe that hasn't been publish on-line to my knowledge. It is very simple and requires only a little preparation time.

Ingredients

- 1 pound of uncooked, boneless and skinless chicken breast - 1 can of sliced water chestnuts - 1 can of bamboo shoots - 1 can of baby corn (cut in half) - 1 cup broccoli florets - 1/2 cup bean sprouts - 2 dried red chili peppers (optional for spiciness)

Chicken Marinade

(30 minutes to 8 hours before) - 2 tablespoons of soy sauce - 1 tablespoon of teriyaki sauce - 2 tablespoons of corn starch

Chinese sauce

(can be made just before you start cooking) - 2 tablespoons of teriyaki sauce - 2 tablespoons of soy sauce - 2 teaspoons of brown sugar - 1 tablespoon of sesame oil - 1 tablespoon of 5a8 water - 1 tablespoon of corn starch

Preparation

Cut the chicken into 3/4 inch cubes and place in a zip-top bag with the chicken marinade for at least 30 minutes.

Place 2 tablespoons of sesame oil into a skillet over medium-high heat. Empty the seeds from the red chili peppers and break them up into the oil (leave them whole if you want to keep them in the meal).

Let the oil warm up until it starts to shimmer and moves easily around the pan. After 1 minute remove the bits of chili peppers. Remove the chicken from the marinade and place in the oiled pan. Stir this constantly to ensure the chicken does not stick to the pan.

Once the chicken and marinade has thickened, add the bamboo shoots and broccoli into the pan. Increase the heat to high and stir every minute or so for 3 to 4 minutes.

After 3 or 4 minutes, put in the water chestnuts and baby corn. Keep stirring every minute or two until everything looks cooked through, another 4 or 5 minutes.

Add the bean sprouts and pour the Chinese sauce over the food and start mixing it with the other ingredients. Take the pan off the heat once everything is coated well.

Serve with rice and this becomes one more recipe in your collection of Chinese .

This serves 4 people and could be stretched with more rice to serve 6.

History

This is one of the Chinese cooking recipes I've known 5a8 since I was a kid. It was one of the few Chinese cooking recipes in a school funded cookbook and I have never seen anything like it anywhere. I have cooked it through high-school, college and even now for my family. Everyone loves it and says it's one of the best Chinese cooking recipes I have.

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