Japanese Chicken

This recipe was published in the july, 1980 issue of family circle magazine.

Wash mushrooms , soak in warm water for 20 minutes , rinse , squeeze dry , remove stalks and cut the caps into quarters.

Skin the chicken breasts , cut lengthwise into halves , carefully remove the bones , cut flesh into 1 / 2 inch squares.

Dice the carrots and drained bamboo shoots.

Heat 1 tablespoon oil.

Add chicken , carrots , mushrooms and bamboo shoots , cook over high heat , stirring for 2 minutes.

Add the stock , sake and sugar , cook over moderate heat , stirring frequently , for another 7 minutes.

Stir in the soy sauce and cook gently until chicken is tender , stir in the green peas and reheat.

Serve with rice.

dried chinese mushrooms, chicken breasts, carrots, bamboo shoot, chicken stock, sake, sugar, shoyu, green peas, rice