| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
|
Archived, China, Poultry |
3 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless chicken breasts |
| 1 |
|
Egg white |
| 1 |
T |
Cornstarch |
| 1 |
t |
Szechuan chili paste with |
|
|
garlic |
| 4 |
T |
Soy sauce |
| 2 |
t |
Dry sherry |
| 2 |
t |
Red wine vinegar |
| 1 |
c |
Chicken broth |
| 2 |
t |
Oriental sesame oil |
| 4 |
t |
Cornstarch. |
| 8 |
|
Scallions, cut into 1/2 |
|
|
inch pieces. |
| 1 |
|
Green or red pepper |
|
|
sliced into strips |
| 1/4 |
c |
Carrots, thin sliced on bias |
| 1 |
|
Handful of snow peas. |
| 1/4 |
c |
Sliced mushrooms |
| 1 |
c |
Peanuts, Planters low salt |
|
|
Not dry roasted |
| 5 |
|
Dried hot red peppers |
| 3 |
T |
Oil, peanut |
| 1/4 |
t |
Crushed red pepper seeds |
INSTRUCTIONS
Cut chicken breast into thumbnail sized pieces. Combine with egg white
and cornstarch into a small bowl. Toss to coat and set aside. Mix
sauce ingredients together, and set aside. Precut vegetables. Have
ready near wok. Have peanuts measured and ready near wok. NOW READY
TO GO FOR FINAL PREPARATION. Heat oil in wok over medium high heat.
Add whole red pepper pods and chicken and stir-fry until chicken
separates and turns white, and pepper pods turn blackish about 4
minutes. Remove with a slotted spoon and set aside to drain on paper
towels. If pepper pods have not yet turned black at that point ~
remove from chicken and place back in wok as you are stir frying the
vegetables. Add peanut oil to wok. (if needed) Stir fry scallions,
bell peppers, carrots and crushed red pepper for 30 seconds. Add
mushrooms, cook for 1 minute longer. Add chicken back in and stir-fry
for one minute. Add sauce mixture and chow until heated through and
thickened. Add peanuts and mix. Add snow peas to heat through. Serve
over rice. == Courtesy of Dale & Gail Shipp, Columbia Md. ==
Converted by MMCONV vers. 1.50 Submitted By On File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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