| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Chinese, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken |
| 1 |
|
Red pepper |
| 3 |
c |
Oil |
| 1 |
|
Green pepper |
| 3 |
tb |
Sliced garlic |
| 1/2 |
x |
Egg white |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Cornstarch paste * |
| 2 |
tb |
Soy sauce |
| 1/2 |
tb |
Wine |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1 |
tb |
Brown vinegar |
| 1 |
ts |
Cornstarch |
| 1 |
ts |
Sesame oil |
INSTRUCTIONS
MARINADE
SEASONING SAUCE
* Paste is equal amount of starch to water
I) Cut chicken in 1" cubes. Marinate at least 1/2 hour. II) Remove seeds
and stem from peppers. cut into one inch squares. Slice garlic into
circles. III)Heat oil to boil. Fry chicken 1/2 minute. Remove from pan and
drain oil. IV)Using 2 tb oil, fry garlic until fragrant. Add peppers and
quick stir-fry a few seconds. Add chicken and seasoning sauce. Stir until
thick. Serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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