| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Chinese |
Chinese5 |
4 |
servings |
INGREDIENTS
| 2 |
|
Chicken breasts* |
| 6 |
oz |
Snow peas |
| 2/3 |
c |
Soy sauce |
| 1 |
ts |
Minced fresh ginger |
| 5 |
|
Cloves minced garlic |
| 1/2 |
tb |
Crushed red pepper |
| 2 |
tb |
Cornstarch |
| 2/3 |
c |
Water |
| 1 |
ts |
Sugar |
| 2 |
|
Egg whites |
| 3 |
tb |
Oil |
| 1/2 |
c |
Dry roasted peanuts |
INSTRUCTIONS
* whole boneless skinless In a bowl combine sherry; egg whites, sugar, 1
Tbsp corn starch. Mix ingredients well. Cut chicken into bite size pieces
and add to egg white mixture; set aside. In another bowl combine the water,
1 Tsbp cornstarch, soy sauce. Pre- heat wok or large saute skillet on high
heat. Add the 3 Tbsp of oil. Add the crushed red pepper, garlic and
ginger.Cook for 30 seconds and add chicken mixture. Cooking times vary
according to appliance used. Cook on high heat until done, stirring
occasionally. Reduce heat, add 1/2 cup of peanuts.(I like to pulverize mine
in a blender or food processor first. It adds more of a peanutty flavor to
the dish.) Add the snow peas and soy sauce mixture,cover and simmer until
snow peas are cooked to your taste. This dish is best served with plain
white rice and is even tastier as a leftover. (It microwaves well) ENJOY! !
FROM: HERBERT JORGENSEN (DNKX88A)
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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