| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chicken/, Oriental | 1 | Servings | |
INGREDIENTS
| 2 | t | Peanut oil |
| 1/4 | Inch ginger root, julienned | |
| 2 | Boneless chicken breasts | |
| cut to bite-sized pieces | ||
| 1 | Red bell pepper, cut into | |
| 1/2 inch squares | ||
| 1/2 | c | Chicken stock |
| 2 | T | Dark soy sauce |
| 1 | t | Chili oil |
| 1/2 | t | Sugar |
| Black pepper to taste | ||
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 800
Calories From Fat: 209
Total Fat: 23.3g
Cholesterol: 296mg
Sodium: 1500.9mg
Potassium: 1429.6mg
Carbohydrates: 27.1g
Fiber: 4g
Sugar: 11.5g
Protein: 113.2g