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, .

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