| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Asian | May 1993 | 1 | Servings |
INGREDIENTS
| 1 | T | Plus 1 teaspoon cornstarch |
| 2 | T | Plus 1 1/2 teaspoons soy |
| sauce | ||
| 2 | T | Plus 2 teaspoons rice |
| vinegar | ||
| 1 1/2 | t | Asian, toasted sesame oil |
| 1/3 | c | Plus 1 tablespoon water |
| 1 | Whole skinless boneless | |
| chicken breasts about | ||
| 3/4 | ||
| pound | ||
| cut | ||
| into3/4-inch-thick | ||
| pieces | ||
| 1 1/2 | t | Sugar |
| 1 1/2 | t | Salt |
| 1/3 | c | Chicken broth |
| 1/2 | c | Vegetable oil |
| 1 | T | Minced scallion |
| 2 | t | Minced garlic |
| 1 1/2 | t | Minced peeled fresh |
| gingerroot | ||
| 1 | Yellow bell pepper, cut into | |
| thin | ||
| strips | ||
| 1/4 | lb | Snow peas, trimmed and |
| halved | ||
| crosswise | ||
| Cooked rice as an | ||
| accompaniment |
INSTRUCTIONS
In a bowl stir together 1 teaspoon of the cornstarch, 1 1/2 teaspoons of the soy sauce, 2 teaspoons of the vinegar, 1/2 teaspoon of the sesame oil, and 1 tablespoon of the water until the cornstarch is dissolved, add the chicken, and let it marinate for 15 minutes. In a small bowl stir together the remaining 1 tablespoon cornstarch, 2 tablespoons soy sauce, 2 tablespoons vinegar, 1 teaspoon sesame oil, and 1/3 cup water with the sugar, the salt, and the broth until the cornstarch is dissolved and reserve the mixture. In a wok or large heavy skillet heat the vegetable oil over moderately high heat until it is hot but not smoking, in it stir-fry the chicken mixture until the chicken is opaque and just cooked through, and transfer the chicken with a slotted spoon to a sieve set over a bowl. Discard all but about 2 tablespoons of the oil remaining in the wok and in it stir-fry the scallion, the garlic, and the gingerroot for 10 seconds, or until the mixture is fragrant. Add the bell pepper and the snow peas and stir-fry mixture for 1 minute. Add the reserved broth mixture and the chicken and stir-fry the mixture for 1 minute, or until the chicken is heated through. Serve the chicken stir-fry over the rice. Serves 2. Gourmet May 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3689
Calories From Fat: 1659
Total Fat: 190.3g
Cholesterol: 955.4mg
Sodium: 8008.9mg
Potassium: 2731.8mg
Carbohydrates: 336.9g
Fiber: 14.4g
Sugar: 73.5g
Protein: 183g