| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
American |
Ethnic |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Rice wine vinegar |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Sugar |
| 3/4 |
lb |
Boneless chicken breast, cut into pieces |
| 1 |
tb |
Cornstarch |
| 2 |
ts |
Oil |
| 1/4 |
c |
Celery, chopped |
| 1/4 |
c |
Pepper, chopped |
| 3 |
tb |
Green onion, chopped |
| 3 |
|
Cloves garlic, chopped |
| 1/2 |
ts |
Red pepper, crushed (up to 1) |
| 1/2 |
ts |
Ground ginger |
| 1/3 |
c |
Peanuts, dry-roasted unsalted |
| 4 |
c |
Cooked rice |
INSTRUCTIONS
Mix together the vinegar, soy sauce, and sugar; set aside. Coat the chicken
with cornstarch. Heat the oil in a large skillet or wok. Add the chicken to
the pan and stir-fry for 5-7 minutes, or until the chicken is no longer
pink in the center. Remove the meat from the pan and add the celery, green
pepper, onion, garlic, red pepper and ginger. Stir-fry for 1-2 minutes, or
until the vegetables are crisp-tender.
Add the vinegar mixture and the chicken to the pan, stirring to coat
chicken. Mix in the peanuts and serve the entire mixture over rice.
Recipe by: American Statesman 2/5/97 Posted to MC-Recipe Digest V1 #518 by
Sherry Zeiss <zeiss@tab.com> on Mar 15, 1997
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