| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken | 4 | Servings | |
INGREDIENTS
| 2 | tb | Oil |
| 2 1/2 | lb | Boned and skinned chicken breasts; cut into strips |
| 1 | ts | Salt |
| 1/2 | ts | Five-spice powder |
| 1 | Clove garlic; minced fine | |
| 1 | 8oz can sliced peaches; liquid included | |
| 1 | tb | Sugar |
| 2 | tb | Lemon juice |
| 1/2 | c | Chicken broth |
| 2 | ts | Cornstarch |
| 1 | tb | Water |
| 12 | oz | Snow peas |
| Hot cooked rice |
INSTRUCTIONS
1. Heat a wok or wok frying pan over medium-high to high heat. Add 1 tablespoon of oil. When the oil is hot, add the chicken, salt, and five-spice powder, and stir-fry for 4 to 5 minutes. Turn often, browning on all sides. Remove from wok and keep warm. 2. Add remaining 1 tablespoon oil to wok and heat. Add the garlic and stir-fry until just brown. Add the peaches and sugar, stirring until the sugar is melted and peaches are warm, then add the lemon juice and broth. Bring to a boil. 3. Mix the cornstarch with the water, blend throroughly, then add to the wok and stir in immediately. Add the snowpeas, cover, and steam for 30 seconds. Return the chicken to the wok and stir in. Cover and steam until chicken is reheated, 1 to 2 minutes. Serve over hot rice. Recipe By : In the Kitchen with Bob Posted to EAT-L Digest 14 October 96 Date: Tue, 15 Oct 1996 18:00:57 -0400 From: Cheryl Constantine <[email protected]>
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