Stir-fried chicken and peppers #2

4 Servings

Ingredients

Quantity Ingredient
1 Chicken breast
1 tablespoon Cornstarch
1 tablespoon Soy sauce
1 tablespoon Oil
1 dash Pepper
2 Green peppers
4 Scallion stalks
1 Clove garlic
1 teaspoon Cornstarch
1 teaspoon Soy sauce
2 tablespoons Water
1 pinch Sugar
2 tablespoons Oil
½ teaspoon Salt
2 tablespoons Oil
½ cup Stock

Directions

1. Skin and bone chicken; then dice. Combine cornstarch,soy sauce, oil and ground pepper; add to chicken and toss to coat. Let stand 10 minutes, turning occasionally.

2. Dice green peppers. Cut scallion stalks in ½-inch sections. Mince garlic.

3. Blend remaining cornstarch and soy sauce to a paste with water and sugar.

4. Heat oil. Add salt, then peppers, and stir-fry to soften (about 1 minute).

5. Add scallions and stir-fry until translucent (1 to 2 minutes). Remove vegetables from pan.

6. Heat remaining oil. Add garlic and stir-fry a few times. Add chicken; stir-fry until it loses its pinkness (about 2 minutes).

7. Return vegetables to pan, stir-frying briefly to reheat. Stir in stock and heat quickly. Then cook, covered, 2 minutes over medium heat.

8. Stir in cornstarch paste to thicken. Serve at once. VARIATIONS: 1. For one of the green peppers, substitute either 3 celery stalks or ½ cup water chestnuts, diced.

2. For the mixture in step 1, substitute 2 tablespoons soy sauce; 1 tablespoon sherry; and 2 or 3 slices fresh ginger root, minced.

3. In step 1, toss the chicken in a mixture of 1 teaspoon cornstarch, 1 tablespoon sherry and 1 egg white. Omit step 3. Then at the end of step 6, sprinkle chicken with a mixture of 1 tablespoon sherry, ½ teaspoon salt, ½ teaspoon sugar and 1 teaspoon soy sauce. Then stir-fry to blend in.

Pick up step 7, but omit step 8.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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