| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | 4 | Servings | |
INGREDIENTS
| 2 | ts | Olive oil |
| 1 | Onion; cut into slivers | |
| 1 | Sweet green pepper; cut in 1/2" cubes | |
| 3/4 | lb | Skinless boneless chicken breast; cut in strips |
| 1 | Tomato; cut in 1 in cubes | |
| 1 | c | Chinese Duck sauce |
| 1 | tb | Ketchup |
| 1 | tb | Cider vinegar |
| 2 | ts | Soy sauce |
| 2 | ts | Cornstarch, dissolved in 1 tbsp water |
| 2 | c | Cooked, parsleyed brown rice |
INSTRUCTIONS
Heat oil in large nonstick skillet. Add onion; saute 2 minutes. Add pepper; saute 3 minutes. Increase heat to medium-high. Stir in chicken pieces; saute 5 minutes or until no longer pink in center. Stir in tomato, duck sauce, ketchup, vinegar, soy sauce and cornstarch mixture. Bring to boiling; cook, stirring, until thickened, about 1 minute. To serve, spoon over rice. Recipe By : Family Circle 11-1-96 Posted to EAT-L Digest 24 October 96 Date: Fri, 25 Oct 1996 16:48:05 -0400 From: Carol Taillon <taillon@ACCESS.MOUNTAIN.NET>
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