| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Chicken, Chinese, Greek, Lisa, Polkadot |
1 |
Servings |
INGREDIENTS
| 1 |
|
Whole chicken breast |
|
|
boned skinned and |
|
|
cut in 3/4" pieces |
| 1/2 |
|
Zucchini, in 1/4" dice |
| 1/2 |
|
Red pepper, in 1/4" dice |
| 1/2 |
|
Yellow pepper, in 1/4" dice |
| 1 |
|
Onion, in 1/4" dice |
| 2 |
|
Cloves garlic, minced |
| 1 1/2 |
c |
White wine |
|
|
I had half a bottle of |
|
|
Chardonnay leftover |
| 2 |
T |
Butter |
| 2 |
t |
Dry oregano |
|
|
rubbed between the palms |
| 1/2 |
t |
Paprika |
| 1 |
t |
Lemon pepper |
| 1 |
|
Egg white, beat until |
|
|
frothy |
| 2 |
T |
Corn starch |
| 1 |
t |
Dry oregano, rubbed |
|
|
between the palms |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Lemon pepper |
| 1/2 |
t |
Garlic powder |
| 3/4 |
c |
up sauce. |
INSTRUCTIONS
Last weekend, I had to use up some chicken breasts and some assorted
half vegetables. I was really in the mood for General Tso's Chicken,
but my husband didn't want to eat Chinese food. Here's what I came up
with -- it was FABULOUS! Mix all the marinade ingredients together.
Put the chicken in the marinade while you dice all those vegetables.
Heat about 1 1/2" oil to 375F. In small batches, fry the chicken
pieces until they are medium brown. Heat a wok over high heat, then
turn it down to medium. Add the vegetables and the spices. Place the
butter on top of the vegetables. Stir and fry until juices start to
come out of the zucchini and everything else is at least partway
cooked. Add the wine and crank the heat back up. Cook, stirring
constantly, until the liquid makes a syrup. This takes less than 10
minutes. There should be about 1/2 to Serve this with some kind of
tiny pasta. I have some I got in the bulk department that cooks up to
be about the size of uncooked pearl barley. Newsgroups:
rec.food.recipes From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson) [I
served it with Orzo and Brown & Serve Rolls. Delicious! -Lisa] The
Polka Dot Palace BBS 1-201-822-3627. Posted by LISA Posted to
MC-Recipe Digest V1 #706 by Lisa Clarke <lisa@gaf.com> on Aug 1, 9
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