| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Chinese |
Chinese, Main dishes, Poultry, Breads, Muffins & r |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
| 1 |
tb |
Soy sauce |
| 1 |
|
Clove garlic — minced |
| 1 |
|
1/2" |
|
|
Chopped |
| 1 |
ts |
Cornstarch |
| 3 |
|
Boneless skinless chicken |
|
|
Breasts — cut in 1/2" |
|
|
Strips |
| 2 |
|
Bell peppers — sliced |
| 3 |
|
Celery stalks — sliced |
| 1/3 |
c |
Green onions — chopped |
| 3/4 |
c |
Water |
| 1/2 |
ts |
Sugar |
| 2 |
tb |
Soy sauce |
| 2 |
ts |
Cornstarch |
| 1 |
ts |
Sesame oil |
| 1 |
tb |
Rice wine |
|
|
Ginger root slice — |
INSTRUCTIONS
In medium bowl, combine 1 tablespoon vegetable oil, soy sauce, garlic,
ginger root and cornstarch. Toss chicken in sauce to coat and marinate 30
minutes. In a wok, heat remaining 2 tablespoons oil and cook peppers and
celery over high heat, stirring frequently until softened. Add green
onions and cook 2 minutes more. Remove vegetables from wok. Drain chicken
and pat dry with paper towels. Add chicken to wok and stir fry until
chicken is done, about 3 minutes. Mix remaining ingredients together in a
small bowl. Add to chicken with vegetables; simmer 3 minutes.
Recipe By : Elizabeth Powell
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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