Stir-fried chicken and hot peppers #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken breast | |
| 1 | teaspoon | Cornstarch |
| 1 | tablespoon | Sherry |
| 1 | Egg white | |
| 1 | Or | |
| 2 | Red chili peppers | |
| 1 | Green pepper | |
| ½ | cup | Bamboo shoots |
| 1 | Clove garlic | |
| 1½ | tablespoon | Oil |
| 1½ | tablespoon | Oil |
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Salt |
Directions
1. Skin and bone chicken; then dice. Combine cornstarch, sherry and egg white. Add to chicken and toss to coat.
2. Dice chili peppers, green pepper and bamboo shoots. Crush garlic.
3. Heat oil. Brown garlic lightly and discard. Add chicken; stir-fry until it begins to brown (2 to 3 minutes). Remove from pan.
4. Heat remaining oil. Add diced peppers and bamboo shoots; stir-fry to soften peppers (about 2 minutes).
5. Return chicken. Sprinkle with soy sauce, sugar and salt. Then stir-fry to cook through and blend flavors (2 to 3 minutes). Serve at once.
VARIATIONS:
1. Omit the chili peppers and add ½ teaspoon Tabasco Sauce with the seasonings in step 5.
2. In step 1, omit the egg white and add ½ teaspoon salt to the cornstarch mixture. Omit the salt in step 5.
3. After step 4, add 1 tablespoon hoisin sauce, and stir-fry vegetables 1 minute more. Then return chicken as in step 5, but omit the soy sauce and seasonings.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .