| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Pittsburgh | Ethnic, Poultry, Main dish | 6 | Servings |
INGREDIENTS
| 2 | Whole chicken breasts uncooked | |
| Marinade (see recipe): (Marinade and Seasoning Sauce B1) | ||
| 1 | c | Plus 2 tb peanut oil |
| 2 | Dry chilis; cut in half and soaked in warm water for 10 minutes | |
| 3 | Garlic cloves; chopped | |
| 1 | Scallion; cut in 1" pieces | |
| 2/3 | c | Diced bamboo shoots |
| 1/2 | c | Straw mushrooms, drained |
| Seasoning sauce: see above |
INSTRUCTIONS
Skin and bone chicken breasts and cut into 1/2 inch cubes. Place chicken in Marinade and toss to coat. Marinate for 15 minutes in the refrigerator. Before stir-frying, add 1 tablespoon oil to chicken mixture and mix well. Heat 1 cup oil to 375 F in wok or skillet over high heat. Add chicken and stir-fry for 2 minutes. Remove and drain well. Heat 1 tablespoon oil in wok or skillet over high heat. Ad chilis; fry until golden brown. Add garlic, scallion, bamboo shoots and straw mushrooms. Stir-fry for 2 minutes. Add chicken and stir in Seasoning Sauce. Cook, stirring constantly until sauce thickens. Serve hot. Temperature(s): HOT Effort: AVERAGE Time: 00:45 Source: ANNA KAO'S Comments: PITTSBURGH, ASPINWALL From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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