| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese, Main dish, Chicken | 2 | Servings |
INGREDIENTS
| 2 | Chicken ; breasts; butter | |
| 3 | ts | Soy sauce |
| 3 | ts | Rice wine; or dry sherry |
| 4 | ts | Corn starch |
| Marinate for a half an hour. | ||
| 2 | md | Green peppers; cut into |
| 2 | md | Yellow onions; diced |
| 1/2 | c | Straw mushrooms |
| 2 | Bok choy; diced | |
| 1/3 | c | Water chestnuts; sliced |
| 1/3 | c | Raw peanuts |
| 2 | tb | Ketchup |
| 1 | tb | Oyster sauce; (or light soy |
| 2 | tb | Wine |
| 1 | pn | Hot pepper flakes |
| Cornstarch solution to thick | ||
| Peanut oil; (appx 3-4 tbls) | ||
| 2 | c | Garlic; fresh crushed |
| 1 | tb | Ginger; fresh shredded |
INSTRUCTIONS
MARINADE SAUCE ESSENTIALS Method: Heat wok/pan high Add peanuts, stir for 30 seconds, remove Add some oil, garlic and ginger, stir Add chicken, stir momentarily Add the 8 jewels (onions first, bok choy leaves last) Add sauce, let it begin to bubble, thicken Serve, PRONTO! CHRISTOPHER NEILL (CTCH95C) Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:34:53 +0800 (HKT) From: Sweeney <sweeney@asiaonline.net>
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