Makes 6 servings

1 roaster boneless breast

2 tablespoons vegetable oil

2 medium onions, cut in thin wedges

2 tablespoons minced ginger root

2 cloves garlic, minced

3 cups torn spinach

1-1/2 cups chicken broth

1 cup sliced mushrooms

1 sweet red pepper, cut in thin strips (1 cup)

1 can (8-ounces) bamboo shoots, drained and cut in julienne strips

2 tablespoons soy sauce

1/8 teaspoon crushed dried red pepper

2 tablespoons cornstarch

2 tablespoons dry sherry

Remove visible fat from breast meat and cut into thin strips. In a wok or large skillet, over medium-high heat, heat oil. Add onion, ginger and garlic; stir fry 1 minute. Add chicken; stir fry 2 minutes, or until chicken turns white. Add spinach, broth, mushrooms, red pepper strips, bamboo shoots, soy sauce and crushed red pepper. Cook 5 minutes or until chicken and vegetables are tender, stirring frequently. In a cup, blend cornstarch and sherry until smooth; stir into wok. Over medium heat, bring to a boil; boil 1 minute, stirring constantly. To serve, spoon chicken mixture over Chinese Fried Noodle Cake.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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chicken curry