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Basic Stir-fried Chicken #2

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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Chinese Poultry 4 Servings

INGREDIENTS

1 Chicken breast
1 lb Vegetables
1 Clove garlic
2 Fresh ginger root
2 T Sherry
1 T Soy sauce
1/2 t Salt
1/2 t Sugar
1 1/2 T Oil
1 1/2 T Oil
1/2 c Stock
2 t Cornstarch
2 T Water

INSTRUCTIONS

Skin and bone chicken; then slice thin. Slice vegetables. Crush
garlic. Mince ginger root. Combine sherry, soy sauce, salt and sugar.
Heat oil. Add garlic and ginger root; stir-fry a few times. Add
chicken and stir-fry until it loses its pinkness (about 2 minutes).
Add sherry mixture; stir in 1 minute more to blend. Remove chicken
from pan. Heat remaining oil. Add vegetables; stir-fry to coat with
oil (1-2 minutes). Stir in stock and heat quickly. Then return  chicken
and cook, covered, over medium heat, until done (2-3  minutes).
Meanwhile blend cornstarch and cold water to a paste, then  stir in to
thicken. Serve at once.  NOTE: See Note in "Basic Stir-Fried Chicken
#1". VARIATION: Omit  steps 2 and 4, and remove the chicken from the
pan at the end of step  3. Then, in step 6, before returning the
chicken, add to the stock a  mixture of 1 tablespoon soy sauce, 1
tablespoon sherry, 1/2 teaspoon  salt, 1/2 teaspoon sugar, a dash of
pepper and 1 scallion stalk,  minced.  SEE "STIR-FRIED CHICKEN
VEGETABLE COMBOS" FOR SUGGESTED  VEGETABLE COMBINATIONS  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)
----------------------------------------------
Calories: 361
Calories From Fat: 143
Total Fat: 16.1g
Cholesterol: 89.9mg
Sodium: 711.8mg
Potassium: 268.6mg
Carbohydrates: 16.3g
Fiber: 2.7g
Sugar: 1.1g
Protein: 34.4g


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