Yield: 3 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Chopped fresh ginger |
| 2 | Cloves garlic; finely minced |
| 2 tablespoons | Dark soy sauce |
| ¼ cup | Dry sherry |
| ¼ cup | Vegetable oil |
| 1 | Whole chicken breast |
| 2 tablespoons | Vegetable oil |
| ¼ pounds | Fresh snow peas; cut diagonally in thirds |
| ¼ pounds | Pearl onions; sliced thin |
| ¼ cup | Minced fresh basil -or- |
| 2 tablespoons | Crushed dried leaf basil (up to) |
| 4 teaspoons | Finely minced fresh oriental hot green chile; or other hot chile |
Skin & bone chicken breast; cut in 1-inch cubes. Combine ginger, garlic, soy sauce, sherry and ¼ cup oil in a shallow glass bowl. Add chicken cubes and stir well. Cover and let stand 2 hours at room temperature, stirring at least twice. About 10 minutes before serving, heat a wok or very large, heavy skillet until medium-hot, add 2 Tbs oil. When oil is hot, but not smoking, drain chicken, reserving marinade; add to pan and stir-fry 3 minutes or until meat loses pink color. Remove chicken to warmed platter.
Add snow peas, onions and reserved marinade to pan, fry about 2 minutes.
Turn off heat, then evenly mix in chicken, basil and chile. Pour onto platter. Serve over rice; offer Hot Hot Oil (see index) to add to individual servings, if desired. Makes 3 to 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .