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Title: Stir-Fried Chicken and Peppers #2 Categories: Poultry Yield: 4 Servings 1 Chicken breast 1 tb Cornstarch 1 tb Soy sauce 1 tb Oil 1 ds Pepper 2 Green peppers 4 Scallion stalks 1 Clove garlic 1 ts Cornstarch 1 ts Soy sauce 2 tb Water 1 pn Sugar 2 tb Oil 1/2 ts Salt 2 tb Oil 1/2 c Stock 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 1/2-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 1/2 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, 1/2 teaspoon salt, 1/2 teaspoon sugar and 1 teaspoon soy sauce. Then stir-fry to blend in. Pick up step 7, but omit step 8. From from Glen's MM Recipe Archive, http://www.erols.com/hosey. |