| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry, Oriental |
4 |
Servings |
INGREDIENTS
| 2 |
|
Chicken breasts, split, |
|
|
Skinned and boned |
| 1 |
c |
Celery, coarsely chopped |
| 1 |
c |
Onion, coarsely chopped |
| 3 |
|
Jalapeno(s), fresh minced |
| 1 |
tb |
Sesame oil, dark |
| 1/2 |
ts |
Celery seed, whole |
| 8 |
ts |
Water chestnuts, sliced |
|
|
(canned as a last resort) |
| 2 |
tb |
Chili powder, home made |
|
|
(prepared if you must) |
| 1/2 |
ts |
Cumin |
| 1 |
tb |
Oregano, fresh (3/4 t if |
|
|
Dried) |
| 1/4 |
c |
Red wine, (dry-ish) |
| 4 |
|
Cloves garlic, crushed |
| 3 |
cn |
Tomato sauce |
| 1/2 |
ts |
Curry powder |
| 1 |
tb |
Szechwan chili sauce |
|
|
Oil for saute |
INSTRUCTIONS
Contributed to the echo by: Janice Norman Chicken "Ya-hah!" Saute the
celery, onions and garlic in the oils while you cut the chicken into
bite-sized pieces. When the onion is translucent add the chicken, celery
seed, jalapenos and water chestnuts. Saute until chicken is barely done...
add the remaining ingredients, cover and simmer for an hour. Serve over
either cornbread, rice or pasta... they're all good. Enjoy!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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