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Topic: Chinese Chicken and Veggies Recipe?  (Read 761 times)
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« on: April 03, 2008 06:13:35 AM »

I love to get chicken and mixed vegetables from my local chinese place.  It has a nice thick clear-ish sauce and the veggies are crisp while the chicken is tender.  I need to start restricting salt in my diet, so I am trying to find a way to make something like this at home so I can control what goes into it a little better.  I'm sure cornstarch would be involved, but I'm not sure when to put it in?  Before or after the veggies are simmered in the broth?

If anyone has a recipe they could share, or suggestions on how to make it, I would really appreciate it!

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« Reply #1 on: April 03, 2008 07:52:31 AM »

Hmm, I'm not sure how I'd go about making the sauce you describe, but I have a slightly different suggestion for the chicken and veggies - stir-fry.  Cut the chicken into cubes, and cut any large veggies (like carrots) into bite-size pieces.  Put some oil in a wok or pan, heat it up, stir-fry the chicken until it's cooked, then add the veggies.  The veggies won't take long at all.

You can also throw soy sauce and/or hot pepper flakes into your stir-fry.  Since you're watching your salt, try the low-sodium soy sauce.

For the sauce, just off the top of my head, you could try thickening some low-sodium chicken broth with cornstarch and reducing it until it's the consistency you want.

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