Yield: 4 Servings
|¼ cup||Regular strength chicken broth|
|2 tablespoons||Soy sauce|
|2 tablespoons||Dry sherry|
|1 teaspoon||Oriental sesame oil|
|¾ pounds||Chicken meat cut into 1/4-by 2-in pieces|
|3 \N||Cloves garlic; chopped or slivered (up to)|
|¾ teaspoon||Crushed dried hot red chillies (more for you chile-heads)|
|1 tablespoon||Salad oil|
|10 \N||Green onions; ends trimmed (6 cut into 1 1/4-in pieces; 4 reserved for garnish)|
|⅓ cup||Unsalted dry-roasted peanuts|
|4 cups||Hot cooked rice; about|
(Sunset magazine May 95) Mix broth, soy, sherry, cornstarch, and sesame oil to blend; set aside. Mix chicken with garlic and chilies. In a wok or 12-in fry pan over high heat, heat 2 tsp oil untill hot. Add half the chicken mixture; stirfry untill chicken has golden brown tinge and is no longer pink in thickest part, about 3 minutes; remove to dish repeat with remaining chicken, add oil as needed. Return cooked chicken to wok;stir in reserved sauce, onion pieces, and nuts. Cook, stirring, until sauce bubbles and thickens, about 1 minute. Serve with rice; add onion garnish. Serves four. Per serving; 510 cal.(25 percent from fat);28g protien; 14g fat(2.3g sat.);65g carbo.;599mg sodium;60mg chol. deb@...
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .