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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 T Soy sauce
1/2 t Salt
1/2 t Sugar
3 T Oil
2 T Oil
1/2 c Stock
1 T Cornstarch
3 T Water

INSTRUCTIONS

Skin and bone chicken; cut in thin slices, then in strips. Cut chili
peppers in strips. Mince garlic; then combine with soy sauce, salt and
sugar. Heat oil. Add peppers and stir-fry until they change color
(about 2 minutes). Remove from pan. Heat remaining oil. Add chicken
and stir-fry until it loses its pinkness (1 to 2 minutes). Return
peppers; stir-fry a few times. Stir in garlic-soy mixture to blend
(about 1 minute). Stir in stock and heat quickly. Then cook, covered,
2 to 3 minutes over medium heat. 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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Nutrition (calculated from recipe ingredients)
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Calories: 444
Calories From Fat: 226
Total Fat: 25.4g
Cholesterol: 75mg
Sodium: 1312.1mg
Potassium: 366.2mg
Carbohydrates: 22.9g
Fiber: 1.5g
Sugar: 1.3g
Protein: 30.3g


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