Cayenne pepper chicken
2 Servings
Ingredients
| Quantity | 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 |
Directions
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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