| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | 4 | Servings | |
INGREDIENTS
| 2 | lb | Skinless, boneless chicken |
| Breast halves | ||
| 2 | tb | Cornstarch |
| 2 | tb | Sherry |
| 2 | tb | Soy sauce |
| 2 | tb | Peanut oil |
| 1 | lg | Clove garlic, minced |
| 1 | tb | Minced fresh ginger |
| 1 | ts | Crushed red pepper |
| (optional) | ||
| 8 | oz | Fresh or frozen snow peas, |
| Cooked | ||
| 1 | cn | (4 ounce) water chestnuts, |
| Drained and sliced | ||
| 1 | bn | Green onions, tops only, |
| Sliced thin | ||
| 2 | c | Shredded napa (Chinese) |
| Cabbage | ||
| Dressing (recipe follows) | ||
| 2 | tb | Chopped peanuts |
INSTRUCTIONS
Slice the chicken into 3/4-inch pieces. Whisk together the cornstarch, sherry and soy sauce and toss with the chicken. Let marinate 20 minutes. Heat the peanut oil in a wok or heavy skillet to about 350 F. Add the garlic, ginger and red pepper and stir-fry for 2 minutes. Drain the chicken, reserving the marinade, and stir-fry just until chicken turns opaque about 2 minutes. Add the marinade and stir-fry an additional 4 minutes, just until chicken is cooked. Romove from heat, toss with snow peas, water chestnuts, and green onions, and cool to room temperature. Make a bed of the shredded cabbage. Mound the chicken mixture on top, drizzle the dressing over all, and sprinkle with chopped peanuts. Serve at room temperature. Makes 10 servings. DRESSING: Blend 3 tablespoons rice or cider vinegar, 1 tablespoon sesame oil, 1 tablespoon peanut butter and 1 teaspoon dark brown sugar. Per Serving: Calories 194 Fat 7g Cholesterol 58 mg Sodium 269 mg Percent calories from fat 32% KRT Newspapers Dallas Morning News 8/21/96 Typos by Bobbie Beers Posted to MM-Recipes Digest V4 #268 by pooh4jvn@ix.netcom.com on Oct 11, 1997
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