Yield: 1 servings
|½ small||Chicken breast|
|2 teaspoons||Sherry or apple juice ds Salt|
|2 teaspoons||Cooking oil|
|1 teaspoon||Cooking oil|
|½ cup||Green pepper cut 1\" squares|
|¼ cup||Celery, diagonally sliced pn Dry red peppers|
|2 teaspoons||Water pn Sugar ds Salt|
|2 tablespoons||Water chestnuts, sliced|
Preparation: 10 min, cooking 4 min Bone and skin chicken breast and cut meat into 1-inch squares. Combine cornstarch, sherry and dash salt and pour over chicken pieces, tossing with a fork to coat chicken well.
Heat 2 tsp oil in heavy skillet or wok, add chicken and cook over high heat 2 minutes stirring briskly. Lift out with slotted spoon and keep hot.
Add 1 tsp oil to pan. Add green pepper, celery and crushed red pepper. Cook over high heat 1 minute, stirring. Add water, sugar, dash salt and water chestnuts. Cover tightly and cook quickly 30 seconds.
Remove cover, add chicken pieces, and stir 30 seconds. Serve immediately with rice or noodles and steamed broccoli or asparagus.
From the files of Al Rice, North Pole Alaska. Feb 1994