Yield: 4 servings
|\N \N||-judi m. phelps (bnvx05a)|
|¼ pounds||Green beans|
|1 tablespoon||Chopped ginger|
|¼ pounds||Yellow summer squash|
|4 \N||Hot chili peppers *|
|¼ cup||Soy sauce (sodium reduced)|
|1 \N||Sweet yellow pepper|
|¼ cup||Dry sherry|
|3 \N||Hot chili peppers*|
|3 tablespoons||Chopped fresh basil|
|1 pounds||Boneless chicken breasts|
|\N \N||Chili oil (optional)|
*When handling hot peppers, use plastic gloves as oils are very hot and can burn eyes.
PREPARATION: For marinade, chop ginger and hot peppers and combine in a glass dish with soy sauce, sherry and oil. Cut chicken into 1-inch cubes and put in marinade. Cover with plastic wrap and chill at least 4 hours. Trim beans and cut into 1-½-inch lengths. Cut squash and carrot into ⅛-inch diagonal slices. Seed yellow pepper and slice into thin strips. Seed and chop hot peppers.
COOKING: Heat wok over high heat with the 1 tablespoon oil. While heating, remove chicken cubes from marinade. Strain marinade and reserve liquid. Add chicken to wok. Stir fry over medium high heat until chicken is almost done about 3 minutes. Remove from work and set aside. Add beans, sliced carrot, and marinade to wok. Cook about 2 minutes, stirring, and then add squash and peppers. Continue cooking 2 minutes more. Turn off heat. Return chicken to wok and toss. Chop and add basil and season with chili oil if desired.
Source: Magazine clipping. Converted by MMCONV vers. 1.00