Stir-fried chicken with yellow peppers and snow peas

1 servings

Ingredients

Quantity Ingredient
1 tablespoon Plus 1 teaspoon cornstarch
2 tablespoons Plus 1 1/2 teaspoons soy sauce
2 tablespoons Plus 2 teaspoons rice vinegar
1½ teaspoon Asian; (toasted) sesame oil
⅓ cup Plus 1 tablespoon water
1 Whole skinless boneless chicken breasts; (about 3/4 pound),
; cut
; into3/4-inch-thick
; pieces
1½ teaspoon Sugar
1½ teaspoon Salt
⅓ cup Chicken broth
½ cup Vegetable oil
1 tablespoon Minced scallion
2 teaspoons Minced garlic
1½ teaspoon Minced peeled fresh gingerroot
1 small Yellow bell pepper; cut into thin
; strips
¼ pounds Snow peas; trimmed and halved
; crosswise
Cooked rice as an accompaniment

Directions

In a bowl stir together 1 teaspoon of the cornstarch, 1½ teaspoons of the soy sauce, 2 teaspoons of the vinegar, ½ teaspoon of the sesame oil, and 1 tablespoon of the water until the cornstarch is dissolved, add the chicken, and let it marinate for 15 minutes. In a small bowl stir together the remaining 1 tablespoon cornstarch, 2 tablespoons soy sauce, 2 tablespoons vinegar, 1 teaspoon sesame oil, and ⅓ cup water with the sugar, the salt, and the broth until the cornstarch is dissolved and reserve the mixture. In a wok or large heavy skillet heat the vegetable oil over moderately high heat until it is hot but not smoking, in it stir-fry the chicken mixture until the chicken is opaque and just cooked through, and transfer the chicken with a slotted spoon to a sieve set over a bowl.

Discard all but about 2 tablespoons of the oil remaining in the wok and in it stir-fry the scallion, the garlic, and the gingerroot for 10 seconds, or until the mixture is fragrant. Add the bell pepper and the snow peas and stir-fry mixture for 1 minute. Add the reserved broth mixture and the chicken and stir-fry the mixture for 1 minute, or until the chicken is heated through. Serve the chicken stir-fry over the rice.

Serves 2.

Gourmet May 1993

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Converted by MM_Buster v2.0l.

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