| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Chicken |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chicken Broth |
| 2 |
tb |
Soy Sauce |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Rice Vinegar |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
Sesame Oil |
| 1 1/2 |
tb |
Cornstarch |
| 1 |
tb |
Soy Sauce |
| 1 |
tb |
Dry Sherry |
| 1 |
lb |
Boneless, Skinless Chicken Breasts, Cut Into 2-Inch Strips |
| 6 |
tb |
Oil, Divided |
| 12 |
|
Dried Red Chilies |
| 1/4 |
c |
Unsalted Dry Roasted Peanuts |
| 8 |
oz |
Sliced Water Chestnuts |
| 8 |
oz |
Sliced Bamboo Shoots |
| 1 |
|
Diced Green Or Red Bell Pepper |
| 1 |
ts |
Fresh Garlic, Minced |
| 1 |
ts |
Minced Fresh Ginger |
| 1/4 |
c |
Sliced Green Onions |
INSTRUCTIONS
SAUCE
CHICKEN & VEGETABLES
In a small bowl, combine sauce ingredients; set aside. In a medium bowl,
combine cornstarch, soy sauce and sherry; mix well. Add chicken; toss
gently to coat. Set aside. In a large nonstick skillet or wok, heat 2
tablespoons oil. Add the chilies and peanuts; stir-fry until peanuts start
to brown. Remove peanut mixture from skillet; set aside. Heat 2
tablespoons oil in same skillet. Add chicken mixture; stir-fry until
chicken is no longer pink in center. Remove chicken from skillet; set
aside. Heat remaining 2 tablespoons oil in same skillet. Add water
chestnuts, bell pepper, bamboo shoots, garlic and ginger; stir-fry 1
minute. Stir sauce; add to vegetables. Cook, stirring constantly, until
sauce is thick and bubbly. Return chicken, chilies and peanuts to skillet.
Add green onions; heat thoroughly, stirring occasionally.
Typed by Syd Bigger.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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