Hot peppered chicken with vegetables

1 recipe

Ingredients

Quantity Ingredient
1 pounds Chicken breast boneless and skinless
2 tablespoons Hot teriyaki sauce (see note)
1 tablespoon Rice vinegar
30 Grinds fresh black pepper
1 pounds Broccoli, cut into florets
3 tablespoons Hot teriyaki sauce
1 tablespoon Tamari or soy sauce
1 tablespoon Rice vinegar
2 teaspoons Cornstarch
⅓ cup Water
2 mediums Carrots; peeled and cut on the diagonal into 1/4-inch slices
3 tablespoons Canola or vegetable oil
1 small Onion; peeled and thinly sliced
1 teaspoon Sugar
1 tablespoon Minced gingerroot
1 medium Clove garlic; peeled and minced

Directions

SAUCE

1. Cut the chicken into thin strips. Combine 2 tablespoons hot teriyaki sauce, vinegar and pepper. Pour over the chicken and refrigerate at least 1 hour, or overnight.

2. Bring a pan of water to the boil, add the broccoli and time 2 minutes. Remove with slotted spoon to a colander and rinse with cold water until completely chilled. Meanwhile bring the pan of water back to the boil, add carrots and time 2 minutes. Again chill with cold water. Drain on paper towels.

3. For the sauce, whisk together the hot teriyaki sauce, tamari or soy sauce, vinegar, cornstarch, water, sugar, ginger and garlic. Set aside.

4. In a large heavy skillet or wok set over medium-high heat, add 1 tablespoon oil. When hot, add half of the chicken and stir-fry just until done. Remove from the pan, add another tablespoon oil and repeat with the remaining chicken. Remove from the pan when done.

5. Heat the remaining tablespoon oil Add the onion and stir-fry 1 minute. Add the broccoli and carrots; stir-fry 1 minute. Remove from the pan and add the sauce. Boil until very thick.

6. Put the chicken and vegetables back into the pan, stirring until coated, and serve.

Note: Chun King puts out a hot teriyaki sauce that can be found in major supermarkets where Asian products are shelved. If necessary, substitute another bottled teriyaki sauce, and add ¼ teaspoon hot chili oil.

Makes 4 to 6 servings.

Data per serving (for 6 servings): Calories 208, Protein 22g, Fat 8g, Carbohydrates 13g, Sodium 829mg, Saturated fat 1g, Monounsaturated fat 4g, Polyunsaturated fat 3g, Cholesterol 44mg.

Printed in the January 25, 1995, issue of The Seattle Times. APB Submitted By ALAN BURGSTAHLER On 01-26-95

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