Celebrity Chef: Lucy's Chicken and Vegetable Oriental


  • Chicken breast meat (12oz. -16oz.)
  • Vegetables of choice (1/2 head nappa cabbage or substitute bok choy, snow peas etc.)
  • 2 teaspoons salt
  • 1/2 tablespoon cooking wine
  • 1/2 teaspoon cornstarch, mixed to a slurry with 1 tablespoon of water
  • 1 egg white
  • 2 tablespoons salad oil or olive oil (cold)
  • 1 slice (dash) ginger root
  • 1/2 cup chicken stock (water can also be used)
  • Dash of pepper


    1. Slice chicken and sprinkle with salt.

    2. Mix cooking wine, egg white, cornstarch and pepper together to make a marinade.

    3. Coat chicken with the marinade and set aside for 10 minutes.

    4. In skillet heat 1 tablespoon of oil and ginger, add marinated chicken and cook until done.

    5. Remove from skillet. Add 1 tablespoon of oil and 1 teaspoon of salt.

    6. Add vegetables and sauté.

    7. Add 1/2 cup of chicken stock (or water.)

    8. When vegetable is ready, stir in chicken.

    Feeds four. Serve over rice or noodles.

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