| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Thai | Poultry, Ethnic | 4 | Servings |
INGREDIENTS
| JUDI M. PHELPS (BNVX05A) | ||
| 1/4 | lb | Green beans |
| 1 | tb | Chopped ginger |
| 1/4 | lb | Yellow summer squash |
| 4 | Hot chili peppers * | |
| 1 | lg | Carrot |
| 1/4 | c | Soy sauce (sodium reduced) |
| 1 | Sweet yellow pepper | |
| 1/4 | c | Dry sherry |
| 3 | Hot chili peppers* | |
| 1/3 | c | Oil |
| 3 | tb | Chopped fresh basil |
| 1 | lb | Boneless chicken breasts |
| Chili oil (optional) | ||
| 1 | tb | Oil |
INSTRUCTIONS
*When handling hot peppers, use plastic gloves as oils are very hot and can burn eyes. PREPARATION: For marinade, chop ginger and hot peppers and combine in a glass dish with soy sauce, sherry and oil. Cut chicken into 1-inch cubes and put in marinade. Cover with plastic wrap and chill at least 4 hours. Trim beans and cut into 1-1/2-inch lengths. Cut squash and carrot into 1/8-inch diagonal slices. Seed yellow pepper and slice into thin strips. Seed and chop hot peppers. COOKING: Heat wok over high heat with the 1 tablespoon oil. While heating, remove chicken cubes from marinade. Strain marinade and reserve liquid. Add chicken to wok. Stir fry over medium high heat until chicken is almost done about 3 minutes. Remove from work and set aside. Add beans, sliced carrot, and marinade to wok. Cook about 2 minutes, stirring, and then add squash and peppers. Continue cooking 2 minutes more. Turn off heat. Return chicken to wok and toss. Chop and add basil and season with chili oil if desired. Source: Magazine clipping. Converted by MMCONV vers. 1.00 Recipe By : From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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