| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry | 3 | Servings | |
INGREDIENTS
| 1 | tb | Chopped fresh ginger |
| 2 | Cloves garlic; finely minced | |
| 2 | tb | Dark soy sauce |
| 1/4 | c | Dry sherry |
| 1/4 | c | Vegetable oil |
| 1 | Whole chicken breast | |
| 2 | tb | Vegetable oil |
| 1/4 | lb | Fresh snow peas; cut diagonally in thirds |
| 1/4 | lb | Pearl onions; sliced thin |
| 1/4 | c | Minced fresh basil -or- |
| 2 | tb | Crushed dried leaf basil (up to) |
| 4 | ts | Finely minced fresh oriental hot green chile; or other hot chile |
INSTRUCTIONS
Skin & bone chicken breast; cut in 1-inch cubes. Combine ginger, garlic, soy sauce, sherry and 1/4 cup oil in a shallow glass bowl. Add chicken cubes and stir well. Cover and let stand 2 hours at room temperature, stirring at least twice. About 10 minutes before serving, heat a wok or very large, heavy skillet until medium-hot, add 2 Tbs oil. When oil is hot, but not smoking, drain chicken, reserving marinade; add to pan and stir-fry 3 minutes or until meat loses pink color. Remove chicken to warmed platter. Add snow peas, onions and reserved marinade to pan, fry about 2 minutes. Turn off heat, then evenly mix in chicken, basil and chile. Pour onto platter. Serve over rice; offer Hot Hot Oil (see index) to add to individual servings, if desired. Makes 3 to 4 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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