Yield: 1 Servings
|12 ounces||Boned and skinned chicken breasts (up TO 14)|
|1 \N||Small, hot chili pepper, chopped|
|3 \N||Scallions, sliced 1-inch thick|
|½ \N||Inch piece fresh ginger root, chopped|
|3 \N||Cloves garlic, chopped|
|2 tablespoons||Soy sauce|
|1 \N||Sweet red pepper, sliced|
|1 \N||Tablespoon, cooking oil|
Barbara Wasser's Kosher Kitchen (Adapted from John Teng's Cooking) Preparation:
1. Clean and trim chicken of all visible fat, slice.
2. In a large frying pan, sauté ginger, garlic, scallions and peppers until translucent. Add chicken and continue stir frying for a couple of minutes.
3. Add sherry and 3 tablespoons water. Cover and cook for 5 to 10 minutes, stirring occasionally.
4. Add the soy sauce and cook covered another 5 to 10 minutes.
5. Serve with rice.
For a greater amount of sauce to pour over the rice, use more ginger, more garlic, and double the amount of liquid, sherry, water, and soy sauce.
Additional hot peper to taste may also be added.
Per serving: 297 Calories; 10g Fat (31% calories from fat); 41g Protein; 7g Carbohydrate; 99mg Cholesterol; 951mg Sodium Posted to JEWISH-FOOD digest V96 #110 From: swass@... (Barbara & Steve Wasser) Date: Wed, 25 Dec 1996 13:07:42 -0500