| 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>
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”