Stir-fried chicken and hot peppers #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken breast | |
| 2 | Or | |
| 3 | Chili peppers | |
| 1 | Clove garlic | |
| 1 | tablespoon | Soy sauce |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| 3 | tablespoons | Oil |
| 2 | tablespoons | Oil |
| ½ | cup | Stock |
| 1 | tablespoon | Cornstarch |
| 3 | tablespoons | Water |
Directions
1. Skin and bone chicken; cut in thin slices, then in strips. Cut chili peppers in strips.
2. Mince garlic; then combine with soy sauce, salt and sugar.
3. Heat oil. Add peppers and stir-fry until they change color (about 2 minutes). Remove from pan.
4. Heat remaining oil. Add chicken and stir-fry until it loses its pinkness (1 to 2 minutes).
5. Return peppers; stir-fry a few times. Stir in garlic-soy mixture to blend (about 1 minute).
6. Stir in stock and heat quickly. Then cook, covered, 2 to 3 minutes over medium heat.
7. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Serve at once.
NOTE: For color variety, use both green and red chili peppers.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .