| 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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