| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless; skinless chicken breasts; cubed |
| 2 |
|
(or more… much more) whole Chinese hot dried red peppers |
| 1/2 |
c |
Peanuts |
| 1 |
ts |
Fresh ginger; minced |
| 4 |
|
Scallions; chopped |
| 1/2 |
|
Green pepper; cubed |
| 1/2 |
|
Pepper; cubed |
| 1 1/2 |
tb |
Cornstarch |
| 1 |
tb |
Water |
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Sherry or rice wine |
| 1 |
tb |
Sugar |
| 1 |
ts |
Cornstarch |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Sesame oil |
| 1/2 |
ts |
White vinegar |
INSTRUCTIONS
MARINADE
SEASON SAUCE
Date: Thu, 6 Jun 1996 13:12:56 -0400
From: "=Mark P. Stevens" <mstevens@exit109.com>
Mix chicken, cornstarch, water and soy... marinate for 1/2 hour. Mix
seasoning sauce, set aside. Heat a little oil in wok, stir fry chicken
until it is cooked and turns white, remove and set aside. Heat a little oil
in wok, stir fry red pepper until they turn black. Add fresh ginger and
stir fry for about 10 seconds, stirring constantly. Add the seasoning
sauce, stirring until thick Add the cooked chicken, stir until thoroughly
heated. Add scallions, green and red peppers and cook for 1 minute more -
Turn off heat, add peanuts, mix well and serve over white rice
CHILE-HEADS DIGEST V3 #007
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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