INGREDIENTS

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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