Title: Stir-Fried Chicken and Hot Peppers #2
Categories: Poultry
Yield: 4 Servings

1 Chicken breast
2 Or
3 Chili peppers
1 Clove garlic
1 tb Soy sauce
1/2 ts Salt
1/2 ts Sugar
3 tb Oil
2 tb Oil
1/2 c Stock
1 tb Cornstarch
3 tb Water

1. Skin and bone chicken; cut in thin slices, then in strips. Cut chili
peppers in strips.

2. Mince garlic; then combine with soy sauce, salt and sugar.

3. Heat oil. Add peppers and stir-fry until they change color (about 2
minutes). Remove from pan.

4. Heat remaining oil. Add chicken and stir-fry until it loses its pinkness
(1 to 2 minutes).

5. Return peppers; stir-fry a few times. Stir in garlic-soy mixture to
blend (about 1 minute).

6. Stir in stock and heat quickly. Then cook, covered, 2 to 3 minutes over
medium heat.

7. Meanwhile blend cornstarch and cold water to a paste; then stir in to
thicken. Serve at once.

NOTE: For color variety, use both green and red chili peppers.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.