Cayenne pepper chicken

Yield: 2 Servings

Measure Ingredient
1 large Whole chicken breast; skinned
1 tablespoon Cornstarch
1 tablespoon Soy sauce
1 Egg white; slightly beaten
1 Clove garlic; minced
Cooking oil
12 Dried cayenne peppers; halved and seeded
½ cup Dry roasted peanuts
1 teaspoon Cornstarch
½ teaspoon Grated fresh ginger -or-
¼ teaspoon Ground ginger
1 tablespoon Sherry
2 tablespoons Soy sauce
1½ teaspoon Sugar
2 teaspoons Red wine vinegar
1 teaspoon Chili paste with garlic
2 teaspoons Hoisin sauce
3 tablespoons Chicken stock
1 teaspoon Sesame oil

From: arielle@... (Stephanie da Silva) Date: Mon, 8 Nov 1993 12:57:55 GMT From a pamplet I got from Shepard's seeds. Prepare seasoning sauce by mixing together ingredients. Set aside. Place chicken in a small bowl with cornstarch, soy sauce, egg white and garlic. Mix well and refrigerate for ½ hour. Heat 2 tablespoons of cooking oil in a wok or heavy skillet. Add peppers and cook until dark -- about 15 seconds. Lower heat, add chicken and cook through -- about 2 or 3 minutes. Add seasoning sauce and cook another minute until well combined and hot. Serve, sprinkling with the peanuts, over hot fluffy rice.

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