Stir-fried chicken and peppers #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken breast | |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Oil |
| 1 | dash | Pepper |
| 2 | Green peppers | |
| 4 | Scallion stalks | |
| 1 | Clove garlic | |
| 1 | teaspoon | Cornstarch |
| 1 | teaspoon | Soy sauce |
| 2 | tablespoons | Water |
| 1 | pinch | Sugar |
| 2 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Oil |
| ½ | cup | Stock |
Directions
1. Skin and bone chicken; then dice. Combine cornstarch,soy sauce, oil and ground pepper; add to chicken and toss to coat. Let stand 10 minutes, turning occasionally.
2. Dice green peppers. Cut scallion stalks in ½-inch sections. Mince garlic.
3. Blend remaining cornstarch and soy sauce to a paste with water and sugar.
4. Heat oil. Add salt, then peppers, and stir-fry to soften (about 1 minute).
5. Add scallions and stir-fry until translucent (1 to 2 minutes). Remove vegetables from pan.
6. Heat remaining oil. Add garlic and stir-fry a few times. Add chicken; stir-fry until it loses its pinkness (about 2 minutes).
7. Return vegetables to pan, stir-frying briefly to reheat. Stir in stock and heat quickly. Then cook, covered, 2 minutes over medium heat.
8. Stir in cornstarch paste to thicken. Serve at once. VARIATIONS: 1. For one of the green peppers, substitute either 3 celery stalks or ½ cup water chestnuts, diced.
2. For the mixture in step 1, substitute 2 tablespoons soy sauce; 1 tablespoon sherry; and 2 or 3 slices fresh ginger root, minced.
3. In step 1, toss the chicken in a mixture of 1 teaspoon cornstarch, 1 tablespoon sherry and 1 egg white. Omit step 3. Then at the end of step 6, sprinkle chicken with a mixture of 1 tablespoon sherry, ½ teaspoon salt, ½ teaspoon sugar and 1 teaspoon soy sauce. Then stir-fry to blend in.
Pick up step 7, but omit step 8.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .