Braised Chicken With Peppers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 3 | Red peppers | |
| 1 | T | Oil |
| 1 | t | Salt |
| 1 | lb | Chicken meat |
| 1 | oz | Fresh ginger |
| 2 | T | Oil |
| 1 | pn | Brown sugar |
| 2 | t | Sherry |
| 1 | t | Cornstarch |
| 2 | t | Soy sauce |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Mon, 30 Aug 93 10:01:23 +0200 See "Chinese Menu Suggestion #2" for other recipes for complete dinner. Core the peppers and cut into thin rings. Fry in the oil and salt for 1 minute. Add 2 tablespoons water, bring to the boil, cover and simmer for 2 minutes. Drain. Cut the chicken into 1 inch pieces. Chop the ginger finely, fry both chicken and ginger in oil for 1 minute. Add the sugar and sherry. Mix the cornstarch to a smooth paste with the soy sauce and add to the pan. Heat gently, stirring until slightly thickend. Add the peppers and cook for 1 minute. REC.FOOD.RECIPES ARCHIVES /MISC PART OF A COMPLETE DINNER MENU From rec.food.cooking archives. 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: 327
Calories From Fat: 133
Total Fat: 14.9g
Cholesterol: 96.4mg
Sodium: 759.1mg
Potassium: 556.7mg
Carbohydrates: 9g
Fiber: 2.5g
Sugar: 4.9g
Protein: 36.5g