| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Boneless skinless chicken breasts; cut into |
|
|
; 1-inch-wide strips |
| 4 |
ts |
Soy sauce |
| 1/2 |
c |
Dry Sherry |
| 2 |
ts |
Cornstarch |
| 2 |
tb |
Peanut oil |
| 6 |
oz |
Snow peas |
| 4 |
|
Garlic cloves; minced |
| 1 |
ts |
Chili paste with garlic |
| 1 |
|
8 ounce can sliced bamboo shoots; drained |
| 1 |
|
8 ounce can water chestnuts; drained |
| 1/4 |
c |
Canned chicken broth |
| 2 |
tb |
Sesame seeds; toasted |
| 3 |
|
Green onions; sliced |
| 1 |
ts |
Oriental sesame oil |
|
|
Steamed rice |
|
|
Additional soy sauce |
INSTRUCTIONS
Place first 4 ingredients in bowl and stir. Let marinate 15 minutes.
Heat oil in wok or heavy large skillet over medium-high heat. Add snow
peas, garlic and chili paste and stir-fry 30 seconds. Add chicken with
marinade and stir-fry 3 minutes. Add bamboo shoots and water chestnuts and
stir-fry until chicken is almost cooked through, about 2 minutes. Mix in
broth. Add sesame seeds and green onions; stir-fry 30 seconds. Add sesame
oil and toss to coat. Serve with rice, passing soy sauce separately.
Serves 4.
Bon Appetit November 1990
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