Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Regular strength chicken broth |
| 2 tablespoons | Soy sauce |
| 2 tablespoons | Dry sherry |
| 1 teaspoon | Cornstarch |
| 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@...
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .