Yield: 4 servings
|1 pounds||Boneless chicken breast halves, skinned and cut into 1/2-inch strips|
|¼ cup||All purpose flour|
|¼ cup||Lightly toasted sesame seeds|
|3 tablespoons||Vegetable oil|
|½ pounds||Snow peas, strings removed|
|1||Red bell pepper, cut into 1/4-inch strips|
|1||Yellow bell pepper, cut into 1/4-inch strips|
|¼ cup||Rice wine or dry|
|3 tablespoons||Peeled minced fresh ginger|
|2 tablespoons||Soy sauce|
|2||Garlic cloves, minced|
|Salt & freshly ground pepper|
|3 cups||Rice, freshly cooked|
Pat chicken dry. Combine flour and sesame seeds in large plastic bag.
Add chicken and shake to coat.
Heat oil in wok or heavy large skillet over medium-high heat. Add chicken and cook until opaque, stirring frequently, about 3 minutes.
Add snow peas, bell peppers, rice wine, ginger, soy sauce and garlic . Season with salt and pepper. Stir until chicken is springy to touch, about 4 minutes. Serve hot with rice.
Bon Appetit/August/89 Scanned & fixed by Di and Gary