Chicken with red peppers and ginger
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Peanut oil |
| ¼ | Inch ginger root; julienned | |
| 2 | Boneless chicken breasts; cut to bite-sized pieces | |
| 1 | large | Red bell pepper; cut into 1/2 inch squares |
| ½ | cup | Chicken stock |
| 2 | tablespoons | Dark soy sauce |
| 1 | teaspoon | Chili oil |
| ½ | teaspoon | Sugar |
| Black pepper to taste | ||
| 1 | tablespoon | Corn starch |
| Water as needed | ||
Directions
Heat wok to smoking point under high heat. Add oil and ginger and stir for several seconds. Add chicken and red pepper and stir fry for 1 minute. Add chicken stock, soy sauce, chili oil, sugar and black pepper. Reduce heat, cover and cook for 3-4 minutes until chicken is done. Mix cornstarch with water to make a thin paste. Add mixture to wok, return to boil until sauce thickens. Serves four with two other dishes Source:
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Feb 22, 1998