| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Canadian |
Chicken, Stir fry |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless skinless chicken breasts |
| 2 |
tb |
Minced gingerroot |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Oyster sauce |
| 1 |
ts |
Granulated sugar |
| 1/2 |
ts |
Cornstarch |
| 1 |
pn |
Cayenne pepper |
| 1 |
tb |
Vegetable oil |
| 2 |
|
Cloves garlic; minced |
| 1 |
c |
Thinly sliced mushrooms |
| 1 |
|
Sweet red or green pepper; cut in thin strips |
| 1/4 |
c |
Fresh coriander leaves |
INSTRUCTIONS
Serve with basmati rice and herbed carrots.
Slice chicken across the grain at 1-inch intervals. Stir together ginger,
soy sauce, oyster sauce, 1 tablespoon water, sugar, cornstarch and cayenne,
in large nonstick skillet or wok, heat oil over high heat; stir-fry chicken
and garlic for 2 minutes. Add mushrooms and green pepper; stir-fry for 1
minute. Add ginger mixture; stir-fry for 1 minute or until chicken is no
longer pink inside and sauce is thickened. Sprinkle with coriander.
Originally posted to rec.food.recipes by Robin Cowdrey
<robinc@cronus.oanet.com> on 9 Nov 1997 10:27:24 -0700
Recipe by: Canadian Living Magazine - June 1997
Posted to recipelu-digest Volume 01 Number 297 by RecipeLu
<recipelu@geocities.com> on Nov 24, 1997
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