| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Cookbook, Restaurant, Chicken |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Water |
| 1/2 |
|
Soy sauce; (Kikkoman brand |
|
|
Preferred) |
| 5 1/2 |
ts |
Honey |
| 1 |
ts |
Garlic; minced |
| 1/2 |
ts |
Ginger; minced |
| 1/2 |
ts |
Ground black pepper |
| 1/2 |
c |
Green onion; chopped |
| 1 |
lb |
Chicken breasts; boneless, skinless |
| 1 |
tb |
Vegetable oil; such as peanut, corn, or canola |
| 6 |
c |
Assortment of any of the following vegetables, cut into bite-size pieces: broccoli, Napa cabbage, bean sprouts, yellow onions (Walla Walla when in season), green onions, carrots, mushrooms, and green bell peppers |
| 1/2 |
ts |
Cornstarch |
| 2 |
ts |
Water |
INSTRUCTIONS
Combine water, soy sauce, honey, garlic, ginger, black pepper, and the 1/2
cup green onion in a small mixing bowl. Divide sauce and place half into
bowl large enough to hold chicken breasts without crowding. Reserve
remaining sauce for vegetables.
Split each chicken breast by making a horizontal cut almost all the way
through each one. Fold out so that each breast makes one large, thin piece
of chicken. Place chicken breasts in sauce and marinate for at least 1
hour. The chicken can be
pan-fried until cooked through, approximately 3 to 6 minutes, or
flame-broiled until cooked through, approximately 7 to 10 minutes. Keep
chicken warm while cooking vegetables.
Heat oil in large skillet or wok over medium-high heat until almost
smoking. Add
broccoli, if used, and stir-fry for 2 to 3 minutes, then add remaining
vegetables
and marinade (approximately 1/3 cup), and stir-fry until vegetables are
tender/crisp. In a small glass dish, stir cornstarch and water until
completely dissolved, and add to vegetables. Stir thoroughly to blend with
vegetables, and cook just until sauce thickens, about 1 minute. Add sesame
oil, stir again, then
serve immediately with chicken breasts and steamed white or brown rice.
You'll prepare this versatile dish time and again because of the many
different vegetables you can use and the exquisite flavor of the chicken.
It's great to make
in the summer when you have too many green peppers, Walla Walla onions, and
zucchini in the garden. Adapted for MasterCook by Brenda Adams
<adamsfmle@sprintmail.com>post mc-recipe 11/11/96
Recipe By : Garlic Tree Restaurant, Pike Place Market, and PPM Cookbook
Posted to MC-Recipe Digest V1 #295
Date: Mon, 11 Nov 1996 16:16:11 -0800
From: Brenda Adams <adamsfmle@sprintmail.com>
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