Chicken with sweet peppers ^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole boneless chicken breasts | |
| 1 | clove | Garlic, crushed |
| 4 | tablespoons | Olive oil |
| 3 | tablespoons | Soy sauce |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| 2 | teaspoons | Cornstarch |
| 2 | Green peppers, cut in 1\" pieces | |
| 2 | Red peppers, cut in 1\" pieces | |
| 8 | Scallions, cut in 1/2\" pieces | |
| 3 | Stalks celery, cut in 1/2\" pieces | |
| ¼ | teaspoon | Sugar |
| ¼ | cup | Water |
Directions
Combine chicklen, garlic, 1 tablespoon oil, 2 tablespoons soy sauce, salt, pepper, and 1 teaspoon cornstarch in mixing bowl. Marinate at least 30 minutes. Heat remaining 3 tablespoons oil in large wok or frying pan. Add peppers and stir fry 3 minutes. Add scalions and stir fry 2 minutes. Add celery and stir fry 2 minutes. Remove vegetables using slotted spoon and keep warm. Place chicken in hot oil and stir fry 5 minutes. Combine 1 tablespoon soy sauce, 1 teaspoon cornstarch, sugar and cold water; pour over chicken. Add vegetables and combine carefully, cooking over low heat about 3 minutes. Serve with boiled rice.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 02-02-95