Name: Stir-Fried Chicken with Yellow Peppers And Snow Peas
Ingredients: 1 tb Plus 1 teaspoon cornstarch; 2 tb Plus 1 1/2 teaspoons soy sauce; 2 tb Plus 2 teaspoons rice vinegar; 1 1/2 ts Asian; (toasted) sesame oil; 1/3 c Plus 1 tablespoon water; 1 Whole skinless boneless chicken breasts; (about 3/4 pound),; ; cut; ; into3/4-inch-thick; ; pieces; 1 1/2 ts Sugar; 1 1/2 ts Salt; 1/3 c Chicken broth; 1/2 c Vegetable oil; 1 tb Minced scallion; 2 ts Minced garlic; 1 1/2 ts Minced peeled fresh gingerroot; 1 sm Yellow bell pepper; cut into thin; ; strips; 1/4 lb Snow peas; trimmed and halved; ; crosswise; Cooked rice as an accompaniment

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Asian	May 1993	1	servings

INGREDIENTS

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

INSTRUCTIONS

In a bowl stir together 1 teaspoon of the cornstarch, 1 1/2 teaspoons of
the soy sauce, 2 teaspoons of the vinegar, 1/2 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 1/3 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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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