Title: Stir-Fried Chicken with Yellow Peppers And Snow Peas
Categories: May 1993
Yield: 1 servings

1 tb Plus 1 teaspoon cornstarch
2 tb Plus 1 1/2 teaspoons soy
-sauce
2 tb Plus 2 teaspoons rice
-vinegar
1 1/2 ts Asian; (toasted) sesame oil
1/3 c Plus 1 tablespoon water
1 Whole skinless boneless
-chicken breasts; (about 3/4
-pound),
; cut
; into3/4-inch-thick
; pieces
1 1/2 ts Sugar
1 1/2 ts Salt
1/3 c Chicken broth
1/2 c Vegetable oil
1 tb Minced scallion
2 ts Minced garlic
1 1/2 ts Minced peeled fresh
-gingerroot
1 sm Yellow bell pepper; cut into
-thin
; strips
1/4 lb Snow peas; trimmed and
-halved
; crosswise
Cooked rice as an
-accompaniment

In a bowl stir together 1 teaspoon of the cornstarch, 1 1/2 teaspoons of
the soy sauce, 2 teaspoons of the vinegar, 1/2 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 1/3 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

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