| 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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