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• Place chicken in a bowl and sprinkle baking soda all over the surface.
• Toss with fingers to coat as evenly as possible.
• Refrigerate 20 minutes for slices, 30 minutes for bite size pieces.
• Rinse well in colander to remove baking soda.
• Shake off then pat away excess water (doesn’t need to be 100% dry).
• Use as directed in chosen recipe – stir fries and noodles (see in post for suggested recipes). Can be marinated, cooked on the stove, deep fried, simmered in broth.

• In a large mason jar or in a small bowl, shake or whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, ginger, garlic and cornstarch until the cornstarch is completely dissolved. Set aside.
• Place chicken in a large bowl. Add about ¼ cup of the soy sauce mixture to the chicken and toss to coat. Set aside, reserving the remaining sauce to use later.
• Heat 1 tablespoon of vegetable oil in a large cast iron skillet or wok over medium-high heat. Add the bell peppers and stir-fry until crisp-tender, about 4 minutes. Remove to a plate and set aside.
• Wipe the pan clean, add the remaining 2 tablespoons of oil, and heat the oil over high heat. Once the skillet is very hot, add the chicken mixture, leaving most of the marinade in the bowl (discard this marinade). Spread out the chicken in the pan, and then let it sit, undisturbed, for about 1-2 minutes so that the chicken can get nice and brown. Flip the chicken and cook through, tossing occasionally, for about 5 to 6 minutes.
• Add water or chicken broth, reserved soy sauce mixture, and peppers to the skillet. Bring to a simmer and cook over high heat, stirring, for 30 seconds – 1 minute; then turn off the heat. The sauce will continue to thicken as it sits. Taste and season with salt if necessary.
• Serve over rice and garnish with optional toppings.

• Cut the chicken breasts into thin strips. Add the marinade in the order given, adding the cornstarch last. Marinate the chicken for about 15 minutes.
• While the chicken is marinating, prepare the vegetables.
• Wipe the mushrooms clean with a damp cloth and cut into thin slices. Rinse the canned bamboo shoots and water chestnuts to remove any “tinny” taste and drain thoroughly. Slice and chop the ginger, and peel and mince the garlic clove.
• Prepare sauce ingredients and set aside.
• Heat wok and then add 2 tablespoons oil. Add the chicken and stir-fry until it changes color and is nearly cooked through. Remove and set aside.
• Add 1 tablespoon oil. Add the garlic and ginger and stir-fry briefly. Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts. Stir-fry briefly. Give the sauce a quick restir, then make a well in the middle of the wok and add sauce. Cook, stirring, until the sauce is thickened.
• Return chicken to wok. Mix together and serve hot.

• In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger and set aside.
• Proceed to heat the oil in a large skillet over medium-high heat. Stir in green onions and garlic and cook for 30 seconds. Next, stir in shrimp, coating with the oil. Add the sauce and then continue to stir until it’s bubbly and thickened.

• Combine chicken broth, cornstarch, soy sauce, and sugar and set aside.
• Heat oil in skillet/wok.
• Add onion.
• Fry until golden.
• Add broccoli.
• Stir fry for three minutes.
• Add sauce ingredients.
• Stir fry for 1 minute until sauce clears.

• Remove bones and skin from chicken; cut chicken into 1/4 inch pieces. Mix egg white, 1 teaspoon salt, 1 teaspoon cornstarch, the soy sauce and white pepper in glass or plastic bowl; stir in chicken. Cover and refrigerate 30 minutes.
• Cut carrots into 1/2 inch pieces. Place carrots in boiling water. Cover and cook 1 minute. Immediately rinse under running cold water; drain. Mix oyster sauce, 1 tablespoon plus 1 teaspoon cornstarch and the water.
• Heat vegetable oil (1 inch) in wok to 325 degrees. Add chicken; fry, turning frequently, until chicken turns white. Remove from wok to strainer. Wash and dry wok thoroughly.
• Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 2 tablespoons vegetable oil; rotate wok to coat side. Add onion, garlic and gingerroot; stir-fry until garlic is light brown. Add celery, water chestnuts and 1 teaspoon salt; stir-fry 1 minute. Add bamboo shoots and mushrooms; stir-fry 1 minute. Stir in carrots, chicken and chicken broth. Heat to boiling; cover and stir until thickened, about 20 seconds. Stir in peas. Garnish with almonds and green onions. 6 servings.

Microwave Reheat Directions:

• Prepare Chicken Almond Ding as directed except — omit peas, almonds and green onions; cover and refrigerate no longer than 24 hours. Just before serving, prepare peas, almonds and green onions. Cover chicken mixture tightly and microwave on microproof platter or bowl on high (100%) power 5 minutes; stir in peas. Cover and microwave until hot, about 5 minutes longer. Garnish with almonds and green onions.

• Peel shrimp. Cut shrimp lengthwise into halves wash out vein. Toss shrimp, 1 teaspoon cornstarch, 1/2 teaspoon salt, the soy sauce and sesame oil in medium bowl. Cover and refrigerate 20 minutes.
• Cut celery, bamboo shoots and water chestnuts into 1/2-inch pieces. Cut onion into 18 pieces. Mix 2 tablespoons cornstarch and the water.
• Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add almonds stir-fry 1 minute or until light brown. Remove almonds from wok drain on paper towel. Sprinkle with 1/8 teaspoon salt.
• Heat wok until very hot. Add onion pieces and garlic stir-fry until onion is tender. Add shrimp stir-fry until shrimp are pink. Remove onion and shrimp from wok.
• Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add celery and 1 teaspoon salt stir-fry 1 minute. Add bamboo shoots, water chestnuts and mushrooms stir-fry 1 minute. Stir in broth and wine heat to boiling. Stir in cornstarch mixture cook and stir 10 seconds or until thickened. Stir in shrimp, onion pieces, peas and oyster sauce heat to boiling. Garnish with almonds and green onions.