| 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