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.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .