Stir-fried chicken with yellow peppers and snow peas
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Plus 1 teaspoon cornstarch |
| 2 | tablespoons | Plus 1 1/2 teaspoons soy sauce |
| 2 | tablespoons | Plus 2 teaspoons rice vinegar |
| 1½ | teaspoon | Asian; (toasted) sesame oil |
| ⅓ | cup | Plus 1 tablespoon water |
| 1 | Whole skinless boneless chicken breasts; (about 3/4 pound), | |
| ; cut | ||
| ; into3/4-inch-thick | ||
| ; pieces | ||
| 1½ | teaspoon | Sugar |
| 1½ | teaspoon | Salt |
| ⅓ | cup | Chicken broth |
| ½ | cup | Vegetable oil |
| 1 | tablespoon | Minced scallion |
| 2 | teaspoons | Minced garlic |
| 1½ | teaspoon | Minced peeled fresh gingerroot |
| 1 | small | Yellow bell pepper; cut into thin |
| ; strips | ||
| ¼ | pounds | Snow peas; trimmed and halved |
| ; crosswise | ||
| Cooked rice as an accompaniment | ||
Directions
In a bowl stir together 1 teaspoon of the cornstarch, 1½ teaspoons of the soy sauce, 2 teaspoons of the vinegar, ½ teaspoon of the sesame oil, and 1 tablespoon of the water until the cornstarch is dissolved, add the chicken, and let it marinate for 15 minutes. In a small bowl stir together the remaining 1 tablespoon cornstarch, 2 tablespoons soy sauce, 2 tablespoons vinegar, 1 teaspoon sesame oil, and ⅓ cup water with the sugar, the salt, and the broth until the cornstarch is dissolved and reserve the mixture. In a wok or large heavy skillet heat the vegetable oil over moderately high heat until it is hot but not smoking, in it stir-fry the chicken mixture until the chicken is opaque and just cooked through, and transfer the chicken with a slotted spoon to a sieve set over a bowl.
Discard all but about 2 tablespoons of the oil remaining in the wok and in it stir-fry the scallion, the garlic, and the gingerroot for 10 seconds, or until the mixture is fragrant. Add the bell pepper and the snow peas and stir-fry mixture for 1 minute. Add the reserved broth mixture and the chicken and stir-fry the mixture for 1 minute, or until the chicken is heated through. Serve the chicken stir-fry over the rice.
Serves 2.
Gourmet May 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.