|1 tablespoon||Chopped fresh ginger|
|2||Cloves garlic; finely minced|
|2 tablespoons||Dark soy sauce|
|¼ cup||Dry sherry|
|¼ cup||Vegetable oil|
|1||Whole chicken breast|
|2 tablespoons||Vegetable oil|
|¼ pounds||Fresh snow peas; cut diagonally in thirds|
|¼ pounds||Pearl onions; sliced thin|
|¼ cup||Minced fresh basil -or-|
|2 tablespoons||Crushed dried leaf basil (up to)|
|4 teaspoons||Finely minced fresh oriental hot green chile; or other hot chile|
Skin & bone chicken breast; cut in 1-inch cubes. Combine ginger, garlic, soy sauce, sherry and ¼ cup oil in a shallow glass bowl. Add chicken cubes and stir well. Cover and let stand 2 hours at room temperature, stirring at least twice. About 10 minutes before serving, heat a wok or very large, heavy skillet until medium-hot, add 2 Tbs oil. When oil is hot, but not smoking, drain chicken, reserving marinade; add to pan and stir-fry 3 minutes or until meat loses pink color. Remove chicken to warmed platter.
Add snow peas, onions and reserved marinade to pan, fry about 2 minutes.
Turn off heat, then evenly mix in chicken, basil and chile. Pour onto platter. Serve over rice; offer Hot Hot Oil (see index) to add to individual servings, if desired. Makes 3 to 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .
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