Chicken and bell pepper stir-fry - bon appetit
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| Sherry | ||
| 3 | tablespoons | Peeled minced fresh ginger |
| 2 | tablespoons | Soy sauce |
| 2 | Garlic cloves, minced | |
| Salt & freshly ground pepper | ||
| 3 | cups | Rice, freshly cooked |
Directions
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