| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chicken/, Oriental | 1 | Servings | |
INGREDIENTS
| 2 | ts | Peanut oil |
| 1/4 | Inch ginger root; julienned | |
| 2 | Boneless chicken breasts; cut to bite-sized pieces | |
| 1 | lg | Red bell pepper; cut into 1/2 inch squares |
| 1/2 | c | Chicken stock |
| 2 | tb | Dark soy sauce |
| 1 | ts | Chili oil |
| 1/2 | ts | Sugar |
| Black pepper to taste | ||
| 1 | tb | Corn starch |
| Water as needed |
INSTRUCTIONS
Heat wok to smoking point under high heat. Add oil and ginger and stir for several seconds. Add chicken and red pepper and stir fry for 1 minute. Add chicken stock, soy sauce, chili oil, sugar and black pepper. Reduce heat, cover and cook for 3-4 minutes until chicken is done. Mix cornstarch with water to make a thin paste. Add mixture to wok, return to boil until sauce thickens. Serves four with two other dishes Source: http://www.channela.com/food/recipes/index.html Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on Feb 22, 1998
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