Ingredients:
• 4 6-Ounce Boneless And Skinless Chicken breast
• 1/2 Teaspoon Chinese black vinegar
• 1 Head broccoli
• 1/2 Pound water chestnuts
• 1 Large carrot
• 1 Stalk celery
• 1 Small bokchoy
• 2 Tablespoons olive oil
• 2 Tablespoons cornstarch
• 1/2 Teaspoon Chinese 5 spice
• Salt and pepper to taste
• 3 garlic cloves – chopped
• 2 Tablespoons chopped onion
• 1 Teaspoon chopped ginger
• 1 Cup chicken broth
• 8 Sheets phyllo dough
• 2 Tablespoons melted butter
• 1 Tablespoon chopped Chinese chives
• 4 Large rosemary sprigs

Directions:
Cut chicken into 2-inch strips. Cut all vegetables into 2-inch strips and blanch. In a large skillet over high heat, saute the chicken strips with the vinegar. Add in the cornstarch. Season with 5 spice powder, salt and pepper. Add garlic, onion and ginger. Stirfry for 5 to 6 minutes. Add chicken stock and vegetables. Cook for 8 to 10 minutes. Check seasoning. Chill. Layer four 1/2-inch sheets of phyllo dough, brushing with butter in between sheets and place in a four inch pie tin. Repeat the process for four pans. Divide equally the chicken mixture on each pan. Add chives. Fold the corners into the center. Bake in a 400 degree oven for 12 minutes. Transfer immediately to serving plates and garnish with rosemary sprigs.

Asian Chicken Pot Pie, 4.0 out of 5 based on 1 rating

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