Yield: 4 servings
|1 pounds||Boneless chicken breasts|
|6 tablespoons||Soy Sauce, divided|
|2 tablespoons||Dry sherry|
|1 teaspoon||Minced FRESH ginger root|
|½ teaspoon||Crushed dried red pepper|
|1 small||Onion, chunked|
|1 small||Red or green pepper cut into matchsticks|
|1 small||Zucchini cut into matchsticks|
|1 large||Carrot peeled and cut into matchsticks|
|1 cup||Any other veg (cabbage, or bean sprouts, Chinese cabbage pea pods) your choice|
Cut chicken into thin slices. Combine chicken and 2 tablespoons soy sauce in small bowl; let stand 30 mins.
Combine remaining 4 tablespoons soy sauce, cornstarch, sherry, and 8 teaspoons water in small cup.
Heat oil in hot wok or large skillet over high heat. Add ginger and crushed red pepper - cook until fragrant.
Add chicken and stir fry 3 minutes. Add onion, bell pepper, zucchini and all other vegetables and ½ cup water, mix well. Cover and cook 1 minute or until vegetables are tender crisp.
Uncover, tilt wok to force liquid to one side. Add soy sauce mixture to liquid in wok, cook and stir until liquid boils and thickens.
Stir entire mixture together, heat through ( 1 minute) while stirring.
Serves 3 - 4
Serve over hot rice.
== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by MMCONV vers. 1½
Submitted By SERGE CYR On 12-02-95