| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Main dishes, Poultry |
1 |
Servings |
INGREDIENTS
| 3 3/4 |
oz |
Skinless boneless chicken breast |
| 1 |
tb |
Soy sauce; low sodium |
| 1 |
tb |
Flour; all-purpose |
| 3 |
tb |
Almond slivers |
| 1 |
pn |
Ginger |
| 1 |
sm |
Garlic clove |
| 4 |
tb |
Rice |
| 1/4 |
c |
Green peas; frozen |
| 1/2 |
sl |
Pineapple rings in juice |
INSTRUCTIONS
~ -cut chicken into bite size chunks and marinate in mixture of soy sauce,
a pinch of ginger and 1 small minced garlic clove in a bowl for 30 min.
~ -in a second bowl, combine flour, crushed almonds, and salt and pepper.
~ -roll marinated chicken chunks in the flour mixture until chicken is
fully coated.
~ -spray skillet with oil and heat over medium high heat.
~ -add chicken and quickly brown on all sides. turn heat down to med- low.
~ -cover skillet and cook, stirring freq. for 10-12 min. until done.
NOTES : garlic should be minced.
Recipe by: biometrics
Posted to MC-Recipe Digest V1 #1062 by Cbotwin@aol.com on Jan 29, 1998
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