| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese, Chicken | 4 | Servings |
INGREDIENTS
| 1 | lb | Boned chicken breast cut in 1" cubes. |
| 5 | tb | Soy sauce. cold water. |
| Cornstarch. | ||
| 1/4 | ts | Garlic salt. |
| 4 | Whole dried red chiles (up to 8) | |
| 1 1/2 | tb | Sherry. |
| 1 1/4 | tb | Sugar. |
| 1/2 | ts | Salt. |
| 2 | ts | Sesame oil. |
| 1 1/4 | c | Cooking oil. |
| 1 1/2 | ts | Ginger root; minced |
| 1/2 | c | Unsalted peanuts. |
| Heat cooking oil in wok. Add chicken and fry until |
INSTRUCTIONS
MARK REYNOLDS (KPVF30A Combine chicken, 2 T. soy sauce, cold water, 1 1/2 T. cornstarch and garlic salt in a bowl. Stir evenly in one direction and let marinate for 30 minutes. Remove tips and seeds from chiles. Combine remaining 3 T. soy sauce, sherry sugar, 1 1/2 t. cornstarch, salt and sesame oil in a small bowl and set aside. chicken is about half cooked. Remove chicken and drain all but 2 T. of the oil. Heat oil and stir-fry chiles until they are black. Remove chiles and fry peanuts until golden. Add ginger root and chicken, peanuts, and chiles stirring and tossing together. Add soy/sherry mixture and cook, stirring, just until thickened. Serve over rice=2E It is very good!!! Formatted by Elaine Radis BGMB90B; October, 1993 Posted June, 1993 Posted to MC-Recipe Digest V1 #218 Date: Sun, 15 Sep 1996 20:01:25 +0000 From: Cheryl Gimenez <clgimenez@earthlink.net>
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