| 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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