| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | lb | Skinless boneless chicken |
| breast | ||
| 1 | c | Water |
| 2 | T | Soy sauce |
| 2 | T | Apple juice |
| 2 | t | Cornstarch |
| 1/2 | t | Bottled hot pepper sauce |
| 1 | T | Peanut oil |
| 2 | Cloves minced garlic | |
| 2 | t | Minced fresh ginger root |
| 1/2 | c | Peanuts |
| 1 | Leek, cleaned & cut into 2" | |
| strips | ||
| 3 | c | Hot cooked rice |
| 6 | Red ried chili peppers |
INSTRUCTIONS
From: [email protected] (Sam M Rasheed) Rinse chicken; pat dry with paper towels. Cut chicken into bite size strips; set aside. For sauce, in a cup combine watate, soy sauce, apple juice, cornstarch, and hot pepper sauce; set aside. Add oil to wok or 12 inch skillet. Preheat over medium high heat. Stir fry garlic and ginger root in hot oil for 15 seconds. Add leeks and if desired, chili peppers. Stir fry for 11/2 minutes or till leeks are crisp-tender. Remove leek mixture from wok. Add chicken pieces to wok and stir fry for 3-4 minutes or until no longer pink. Stir sauce; add to center of wok. Cook and stir till thickened and bubbly. Return cooked vegetables to wok. Stir to coat. Cook and stir about 1 minute or till heated through. Stir in peanuts. serve immediately over hot rice. 3 servings. Posted to JEWISH-FOOD digest by [email protected] (Deena Abraham) on Nov 12, 1998, converted by MM_Buster v2.0l.
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