| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Chinese | Main dishes, Poultry | 4 | Servings |
INGREDIENTS
| 1 | lb | Skinless boneless chicken breast |
| 2 | ts | Cornstarch |
| 1/2 | ts | Salt |
| 1/4 | ts | White pepper |
| 1 | lb | Broccoli |
| 3 | Green onions with tops | |
| 1 | Hot green chili; or 1 teaspoon red pepper flakes | |
| 2 | tb | Vegetable oil |
| 2 | tb | Brown bean sauce |
| 2 | ts | Finely chopped garlic; about 2 cloves |
| 1 | ts | Sugar |
| 1 | ts | Finely chopped gingeroot |
INSTRUCTIONS
Cut chicken into 2 x 1/2 inch pieces. Toss chicken, cornstarch, salt, and white pepper in medium bowl. Cover and refrigerate 20 minutes. Pare outer layer from broccoli. Cut broccoli lengthwise into 1 inch thick stems; remove flowerets. Cut stems diagonally into 1/4 inch slices. Place broccoli flowerets and stems in boiling water; heat to boiling. Cover and cook 1 minute; drain. Immediately rinse in cold water; drain. Cut green onions diagonally into 1 inch pieces. Remove seeds and membranes from chili. Cut chili into very thin slices. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add chili, brown bean sauce, garlic, sugar, and ginger root; stir-fry 10 seconds. Add chicken; stir-fry 2 minutes or until chicken is white. Add broccoli and green onions; stir-fry 1 minute or until broccoli is hot. Makes 4 servings. Original recipe called for 3 tablespoons vegetable oil. Two were more than enough, and I may cut it back to 1 tablespoon since my stir-fry pan is nonstick. I also could not find brown bean sauce, so I used black bean sauce. Instead of chili or red pepper flakes, I sprinkled in about 1/4 teaspoon ground red pepper (just sprinkled in, use to your taste). WW- 5 points. Recipe by: Betty Crocker's New Chinese Cookbook, ISBN 0-13-08325-5 Posted to MC-Recipe Digest V1 #817 by 4paws@netrax.net (Shermeyer-Gail) on Sep 28, 1997
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