| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chicken, Chinese, Spicy, Syd’s book, Hot |
2 |
Servings |
INGREDIENTS
| 2 |
|
Chicken Breast Halves * |
| 1/4 |
c |
Canola Oil |
| 1 |
lg |
Bell Pepper, Diced |
| 1/2 |
md |
Carrot, Sliced |
| 4 |
oz |
Bamboo Shoots, Drained |
| 4 |
oz |
Water Chestnuts ** |
| 1 |
tb |
Chicken Broth |
| 1 |
tb |
Soy Sauce |
| 1/2 |
ts |
Ground Ginger |
| 1/2 |
ts |
Minced Garlic |
| 1/4 |
ts |
Crushed Red Pepper |
| 1/8 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
White Vinegar |
| 1/2 |
ts |
Cornstarch/Water 50/50 Mix |
INSTRUCTIONS
* Chicken breast halves should be skinned and boned. ** Water chestnuts
should be drained and sliced.
~-------------------------------------------------------------------------
Cut chicken into 1 inch cubes. Heat oil in wok on high heat; stir fry
chicken for 3 minutes. Add vegetables; stir fry 1 minute more. Remove
chicken and vegetables to a warm platter and pour out remaining oil. Put
remaining ingredients into the wok and stir over medium heat. Return
chicken and vegetables; stir fry for 1 minute over medium heat. 238
calories per serving. From: Syd's Cookbook.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip
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