Eight jewel chicken
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chicken ; breasts, | |
| Marinade: | ||
| 3 | teaspoons | Soy sauce |
| 3 | teaspoons | Rice wine ;or dry sherry |
| 4 | teaspoons | Corn starch |
| 2 | Med Green peppers; cut into | |
| 2 | Med Yellow onions; diced | |
| ½ | cup | Straw mushrooms |
| 2 | Bok choy; diced | |
| ⅓ | cup | Water chestnuts; sliced |
| ⅓ | cup | Raw peanuts |
| Sauce | ||
| 2 | tablespoons | Ketchup |
| 1 | tablespoon | Oyster sauce ;(or light soy |
| 2 | tablespoons | Wine |
| 1 | pinch | Hot pepper flakes |
| Cornstarch solution to thick | ||
| Peanut oil ;(appx 3-4 tbls) | ||
| 2 | cups | Garlic ; fresh crushed |
| 1 | tablespoon | Ginger; fresh shredded |
Directions
MARINATE FOR A ½ HOUR
~---------Essentials*--------------- Method: Heat wok/pan high Add peanuts, stir for 30 seconds, remove Add some oil, garlic and ginger, stir Add chicken, stir momentarily Add the 8 jewels (onions first, bok choy leaves last) Add sauce, let it begin to bubble, thicken Serve, PRONTO! CHRISTOPHER NEILL (CTCH95C) *Esentials..things you ALWAYS need when you cook Chinese