| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Regular strength chicken broth |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Dry sherry |
| 1 |
ts |
Cornstarch |
| 1 |
ts |
Oriental sesame oil |
| 3/4 |
lb |
Chicken meat cut into 1/4-by 2-in pieces |
| 3 |
|
Cloves garlic; chopped or slivered (up to) |
| 3/4 |
ts |
Crushed dried hot red chillies (more for you chile-heads) |
| 1 |
tb |
Salad oil |
| 10 |
|
Green onions; ends trimmed (6 cut into 1 1/4-in pieces; 4 reserved for garnish) |
| 1/3 |
c |
Unsalted dry-roasted peanuts |
| 4 |
c |
Hot cooked rice; about |
INSTRUCTIONS
(Sunset magazine May 95) Mix broth, soy, sherry, cornstarch, and sesame oil
to blend; set aside. Mix chicken with garlic and chilies. In a wok or 12-in
fry pan over high heat, heat 2 tsp oil untill hot. Add half the chicken
mixture; stirfry untill chicken has golden brown tinge and is no longer
pink in thickest part, about 3 minutes; remove to dish repeat with
remaining chicken, add oil as needed. Return cooked chicken to wok;stir in
reserved sauce, onion pieces, and nuts. Cook, stirring, until sauce bubbles
and thickens, about 1 minute. Serve with rice; add onion garnish. Serves
four. Per serving; 510 cal.(25 percent from fat);28g protien; 14g fat(2.3g
sat.);65g carbo.;599mg sodium;60mg chol. deb@nti.com
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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