Chicken Chow Yuk

Name: Chicken Chow Yuk
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 serving
Ingredients: 1/3 cup chicken stock; 2-1/2 Tbsp soy sauce; 2 Tbsp dry sherry; 1 Tbsp cornstarch; 1/2 tsp brown or turbinado sugar; 1-1/2 Tbsp peanut or canola oil; 1 pound approximately 2 smaller boneless, skinless chicken breast, sliced into thin strips; 1 large garlic clove; 1 tsp grated fresh ginger; 1 large white or yellow onion; 6 large button mushrooms; 4 celery stalks; 1/2 red bell pepper; 1 cup fresh snow peas; Steamed or boiled white rice for serving

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Servings
4
Calories
307 kcal
Course
Others

Chicken Chow Yuk

Iris Warren

Report

This delightful recipe is easy to follow and perfect for any occasion.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

1/3 cup chicken stock
2-1/2 Tbsp soy sauce
2 Tbsp dry sherry
1 Tbsp cornstarch
1/2 tsp brown or turbinado sugar
1-1/2 Tbsp peanut or canola oil
1 pound approximately 2 smaller boneless, skinless chicken breast, sliced into thin strips
1 large garlic clove minced
1 tsp grated fresh ginger
1 large white or yellow onion sliced into thin half-moons
6 large button mushrooms sliced
4 celery stalks sliced on the bias
1/2 red bell pepper diced or sliced
1 cup fresh snow peas trimmed
Steamed or boiled white rice for serving

Add to Shopping List

Instructions

In a small mixing bowl, whisk together the chicken stock, soy sauce, sherry, cornstarch, and sugar until the cornstarch is dissolved. Set this aside.
Heat your wok or heavy-bottomed skillet over high heat. Add half the oil and the chicken strips. Sauté the chicken until it is opaque (white), stirring often, approximately 3 to 5 minutes. Using a slotted spoon, remove the chicken to a bowl.
Add the rest of the oil to the pan along with the garlic, ginger, onions, mushrooms, and celery. Cook for a couple of minutes until the garlic and ginger are fragrant.
Add the bell pepper and continue to cook for another minute.
Give the sauce another good stir. Over high heat, stir in the chicken, snow peas, and broth mixture. Allow this to come to a full boil. Cook just until the sauce reduces and clings to the chicken and vegetables, not more than 30 seconds to 1 minute.
Serve immediately over steamed or boiled rice.

Nutrition Information

Show Details

Calories 307kcal (15%) Carbohydrates 32g (11%) Protein 30g (60%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 73mg (24%) Sodium 421mg (18%) Potassium 748mg (21%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 796IU (16%) Vitamin C 38mg (42%) Calcium 33mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 307 kcal

% Daily Value*

Calories	307kcal	15%
Carbohydrates	32g	11%
Protein	30g	60%
Fat	5g	8%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	1g	50%
Cholesterol	73mg	24%
Sodium	421mg	18%
Potassium	748mg	16%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	796IU	16%
Vitamin C	38mg	42%
Calcium	33mg	3%
Iron	2mg	11%