| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Chicken breast | |
| 1 | T | Cornstarch |
| 1 | T | Soy sauce |
| 1 | T | Oil |
| 1 | ds | Pepper |
| 2 | Green peppers | |
| 4 | Scallion stalks | |
| 1 | Clove garlic | |
| 1 | t | Cornstarch |
| 1 | t | Soy sauce |
| 2 | T | Water |
| 1 | pn | Sugar |
| 2 | T | Oil |
| 1/2 | t | Salt |
| 2 | T | Oil |
| 1/2 | c | Stock |
| 1 | cup water chestnuts, diced. For the mixture in step 1 |
INSTRUCTIONS
Skin and bone chicken; then dice. Combine cornstarch,soy sauce, oil and ground pepper; add to chicken and toss to coat. Let stand 10 minutes, turning occasionally. Dice green peppers. Cut scallion stalks in 1/2-inch sections. Mince garlic. Blend remaining cornstarch and soy sauce to a paste with water and sugar. Heat oil. Add salt, then peppers, and stir-fry to soften (about 1 minute). Add scallions and stir-fry until translucent (1 to 2 minutes). Remove vegetables from pan. Heat remaining oil. Add garlic and stir-fry a few times. Add chicken; stir-fry until it loses its pinkness (about 2 minutes). Return vegetables to pan, stir-frying briefly to reheat. Stir in stock and heat quickly. Then cook, covered, 2 minutes over medium heat. Stir in cornstarch paste to thicken. Serve at once. VARIATIONS: For one of the green peppers, substitute either 3 celery stalks or substitute 2 tablespoons soy sauce; 1 tablespoon sherry; and 2 or 3 slices fresh ginger root, minced. In step 1, toss the chicken in a mixture of 1 teaspoon cornstarch, 1 tablespoon sherry and 1 egg white. Omit step 3. Then at the end of step 6, sprinkle chicken with a mixture of 1 tablespoon sherry, 1/2 teaspoon salt, 1/2 teaspoon sugar and 1 teaspoon soy sauce. Then stir-fry to blend in. Pick up step 7, but omit step 8. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 350
Calories From Fat: 193
Total Fat: 21.7g
Cholesterol: 75mg
Sodium: 778.4mg
Potassium: 421.4mg
Carbohydrates: 9.5g
Fiber: 1.6g
Sugar: 2.9g
Protein: 28.6g