Greek-flavoured chinese style chicken

1 Servings

Ingredients

Quantity Ingredient
1 Whole chicken breast, boned, skinned and cut in 3/4\" pieces
½ Zucchini, in 1/4\" dice
½ Red pepper, in 1/4\" dice
½ Yellow pepper, in 1/4\" dice
1 small Onion, in 1/4\" dice
2 Cloves garlic, minced
1½ cup White wine (I had half a bottle of Chardonnay leftover)
2 tablespoons Butter
2 teaspoons Dry oregano, rubbed between the palms
½ teaspoon Paprika
1 teaspoon Lemon pepper
1 Egg white, beat until frothy
2 tablespoons Corn starch
1 teaspoon Dry oregano, rubbed between the palms
½ teaspoon Salt
½ teaspoon Lemon pepper
½ teaspoon Garlic powder

Directions

MARINADE

Last weekend, I had to use up some chicken breasts and some assorted half vegetables. I was really in the mood for General Tso's Chicken, but my husband didn't want to eat Chinese food. Here's what I came up with -- it was FABULOUS!

Mix all the marinade ingredients together. Put the chicken in the marinade while you dice all those vegetables. Heat about 1½" oil to 375F. In small batches, fry the chicken pieces until they are medium brown.

Heat a wok over high heat, then turn it down to medium. Add the vegetables and the spices. Place the butter on top of the vegetables. Stir and fry until juices start to come out of the zucchini and everything else is at least partway cooked. Add the wine and crank the heat back up. Cook, stirring constantly, until the liquid makes a syrup. This takes less than 10 minutes. There should be about ½ to ¾ cup sauce.

Serve this with some kind of tiny pasta. I have some I got in the bulk department that cooks up to be about the size of uncooked pearl barley.

Newsgroups: rec.food.recipes From: marcy@... (Marcy Thompson)

[I served it with Orzo and Brown & Serve Rolls. Delicious! -Lisa] * The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA Posted to MC-Recipe Digest V1 #706 by Lisa Clarke <lisa@...> on Aug 1, 9

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