| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
|
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Boned/skinned chicken breast; cut into chunks |
| 1/2 |
lb |
Cabbage; chopped |
| 1 |
sm |
Squash; sliced |
| 1/3 |
lg |
Zucchini; julienned, about |
| 2 |
|
Cloves garlic; minced |
| 1 |
sm |
Onion; chopped |
| 1/4 |
c |
Soy sauce |
| 2 |
tb |
Lime juice; up to 3 |
| 1/2 |
ts |
Ground ginger or equivalent fresh; minced |
| 2 |
tb |
Tuong Ot; (or similar) Chili Garlic Sauce |
| 1 |
tb |
Vegetable oil |
| 1 |
tb |
Sesame oil |
INSTRUCTIONS
Combine soy sauce, lime juice and ginger. Put chicken chunks in a
bowl, pour soy mixture over them, and marinate, refrigerated, about
1/2 hour or more.
In a wok, heat 1 tbsp. vegetable oil over medium heat. Add garlic;
stir-fry about 30 seconds. Add onion and cook until just translucent.
Remove chicken pieces from marinade (reserve) and add to wok in small
batches; brown and remove. Add sesame oil and cabbage and cook about 5
minutes or until cabbage is tender.
Add zucchini, squash, browned chicken pieces and reserved marinade.
Cook about 4 more minutes or until chicken is just done; add chile
garlic sauce and stir well to distribute. Serve over steamed white
rice.
Posted to CHILE-HEADS DIGEST by Kit Anderson <kitridge@bigfoot.com>
on Jul 21, 1999, converted by MM_Buster v2.0l.
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