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Trader Vic's Mauna Kea Chicken
1 lb chicken breasts
8 oz Water Chestnuts/Whole,Canned
1/4 lb mushrooms
1 lg yellow onion
1/4 lb fresh spinach
1 red pepper
1/2 c bamboo shoots,Canned
1 sl gingerroot (1/4 inch thick)
2 t red ginger
3 Stalks celery
2 T vegetable oil (or peanut
2 T oyster sauce,(2 to 3)
1/4 t salt
1 1/4 c chicken broth
1 8 Oz. Can pineapple chunks
juice (drain,but reserve
1 1/2 T corn starch
Prepare ingredients: Slice chicken into 1 1/2 inch long pieces. Slice the water
chestnuts, mushrooms and yellow onion. Wash the spinach; remove and discard
tough stems, slice the leaves. Thinly slice red pepper; reserve for garnish.
Julienne the bamboo shoots, gingerroot and celery. Heat a wok or large skillet
until very hot. Add the oil. When the oil is very hot, add the sliced chicken.
Toss the chicken with chopsticks or two wooden spoons; stir-fry for about 2
minutes or until chicken starts to lose its pink color.. Add the bamboo shoots,
water chestnuts, celery, gingerroot, mushrooms, onion, oyster sauce and salt to
the chicken in the wok. Stir-fry a few minutes longer, tossing with two chopsticks
until the chicken is thoroughly cooked. Add the chicken broth; cover the wok and
steam the chicken and the vegetables for about 1 minute over high heat.
Remove from heat. Tip wok over a medium-sized bowl, keeping the wok partially
covered with the lid. Let the excess liquid drain into the bowl. Add the reserved
pineapple juice and cornstarch to the liquid in the bowl. Stir to combine. Stir the
cornstarch mixture back into the chicken mixture in the wok. Cook over medium
heat, stirring, about 2 minutes or until the sauce is thick and translucent. Peel
and slice the banana. Remove wok from heat and add the chicken mixture; toss
gently with the chopsticks.
Serve over fluffy white rice; garnish with red-pepper strips.