| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chicken, Chinese |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken breat; cubed |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Chinese cooking wine |
| 1 |
tb |
Corn starch |
|
|
Peanut oil for stir frying |
| 1 |
c |
Green pepper; in bite size pieces |
| 1 |
c |
Red pepper; in bite size pieces |
| 1 |
c |
Water chestnuts; sliced |
| 1 |
c |
Cashews or almonds |
| 1/2 |
c |
Green onions- white part; chopped |
| 2 |
tb |
Hoisin sauce |
| 1/4 |
c |
Green onions-green part; chopped |
INSTRUCTIONS
1. Mix soy sauce, cooking wine and corn starch, add chicken and mix to
coat. Marinate 15 minutes.
2. Heat wok. Add peanut oil and chicken. Stir fry 2 minutes until chicken
changes color. Remove.
3. Reheat wok. Add peanut oil, green and red pepper, water chesnuts and
nuts. Stir fry 2 minutes to heat through.
4. Add chicken and stir fry 1 minute.
5. Add hoisin, toss to coat.
6. Serve garnished with green portion of green onions.
Formatted & Busted by RecipeLu <recipelu@recipelu.com>
Posted to recipelu-digest Volume 01 Number 224 by RecipeLu
<recipelu@geocities.com> on Nov 08, 1997
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