| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Skinless boneless chicken breast |
| 1 |
c |
Water |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Apple juice |
| 2 |
ts |
Cornstarch |
| 1/2 |
ts |
Bottled hot pepper sauce |
| 1 |
tb |
Peanut oil |
| 2 |
|
Cloves minced garlic |
| 2 |
ts |
Minced fresh ginger root |
| 1/2 |
c |
Peanuts |
| 1 |
lg |
Leek; cleaned & cut into 2" strips |
| 3 |
c |
Hot cooked rice |
| 6 |
sm |
Red ried chili peppers |
INSTRUCTIONS
From: srasheed@juno.com (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 dsabraham@juno.com (Deena Abraham) on Nov
12, 1998, converted by MM_Buster v2.0l.
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