| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Ketchup |
| 4 |
ts |
Soya sauce |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Worchestershire sauce |
| 3 |
tb |
Sugar |
| 1 1/2 |
ts |
Sesame oil |
| 1/4 |
ts |
Cayenne pepper |
| 1/2 |
c |
Chicken broth |
| 2 |
tb |
Cornstarch |
| 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 3 |
|
Whole boneless chicken breasts – skinned & cut into 3/4" cubes |
| 1/4 |
c |
Oil (I didn't use that much about 2 Tb. in all, if that) |
| 2 |
tb |
Minced fresh gingeroot (up to 3) |
| 1 |
tb |
Minced garlic |
| 1 |
sm |
Onion – chopped |
| 2 |
|
Red bell peppers – cut into 1" triangles |
| 2 |
|
Carrots – sliced diagonally and thinly |
| 2 |
c |
Snow peas |
| 1 1/2 |
c |
Cashews |
INSTRUCTIONS
THE REST
This recipe is from "Grand Slam - More Recipes From The Best of Bridge".
Tried it last week and loved it!
Combine sauce ingredients and set aside. In a bowl, combine cornstarch,
sugar and salt. Add chicken and toss. Heat wok or frying pan to highest
heat. Add oil. Heat to hot, not smoking. Add chicken, ginger, garlic and
onion. Stir until chicken is opaque (about one minute). Add peppers and
carrots. Stir 2 to 3 minutes. Add peas and sauce. Cook until it comes to a
boil. Add cashews and serve immediately. Serves 6.
I made a few adjustments because of the ingredients I had on hand. I don't
like too much garlic, just enough to flavour, so I only used about 1/2 tsp.
I didn't have snow peas so I used zucchini chunks. I didn't have cashews so
I just left these out. I also didn't have any cayenne so I used a dash of
hot pepper flakes. I also didn't have that much chicken so I compensated by
using more vegies.
Posted to EAT-L Digest 02 Feb 97 by Devon Rae Abrey <dabrey@NETCOM.CA> on
Feb 3, 1997.
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