| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Chinese |
Poultry, Chinese |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken breast halves — |
|
|
About 4 |
| 1 |
|
Egg white |
| 4 |
ts |
Cornstarch |
| 1 |
ts |
Soy sauce, low sodium |
| 1/4 |
ts |
Black pepper — fresh |
|
|
Ground |
| 1/2 |
|
Green pepper |
| 1/2 |
|
Red pepper |
| 1 |
|
Yellow onion |
| 2 |
tb |
Water |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Sesame oil |
| 2 |
tb |
Peanut oil |
| 1 |
|
Garlic clove — minced |
| 1 |
ts |
Fresh ginger root — minced |
| 2 |
tb |
Hoisin sauce |
| 2 |
ts |
Chili sauce |
| 3/4 |
c |
Chicken broth |
|
|
Peanuts — optional |
INSTRUCTIONS
1. Cut skinned and boneless chicken breasts into bite-sized pieces. Mix
slightly beaten egg white, 1 teaspoon cornstarch, soy sauce and fresh
ground pepper in a plastic bag. Add chicken, tie bag and refrigerate for up
to 1 hour, turning bag occasionally. 2. Cut both peppers into thin strips.
Slice onion very thin and separate into rings. Mix 1 tablespoon cornstarch,
water, sugar and sesame oil. 3. Heat wok until very hot, pour oil down
sides of wok and rotate to oil all sides. Add the onion, garlic and ginger.
Stir-fry 1-2 minutes until onion is light brown and softened. Add chicken
and stir-fry until chicken pieces turn white. Add Hoisin sauce and chili
paste; stir for about 30-45 seconds. Stir in broth and heat to boiling. Add
the green and red pepper strips; stir-fry for about 1 minute more. Add the
cornstarch mixture and stir until thickened. If desired, sprinkle with
roasted peanuts.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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