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CATEGORY CUISINE TAG YIELD
Meats Chinese Poultry 4 Servings

INGREDIENTS

1 Chicken breast
2 Or
3 Chili peppers
1 Clove garlic
1 tb Soy sauce
1/2 ts Salt
1/2 ts Sugar
3 tb Oil
2 tb Oil
1/2 c Stock
1 tb Cornstarch
3 tb Water

INSTRUCTIONS

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, http://www.erols.com/hosey.

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