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Stir-Fried Chicken And Hot Peppers 2
Yields: 4 serving(s)
Ingredients
- 1 chicken breast
- 2 or
- 3 chili peppers
- 1 clove garlic
- 1 tablespoon(s) soy sauce
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) sugar
- 3 tablespoon(s) oil
- 2 tablespoon(s) oil
- 1/2 cup(s) stock
- 1 tablespoon(s) cornstarch
- 3 tablespoon(s) water
Directions
- Skin and bone chicken; cut in thin slices, then in strips.
- Cut chili peppers in strips.
- Mince garlic; then combine with soy sauce, salt and sugar.
- Heat oil.
- Add peppers and stir-fry until they change color about 2 minutes.
- Remove from pan.
- Heat remaining oil.
- Add chicken and stir-fry until it loses its pinkness 1 to 2 minutes.
- Return peppers; stir-fry a few times.
- Stir in garlic-soy mixture to blend about 1 minute.
- Stir in stock and heat quickly.
- Then cook, covered, 2 to 3 minutes over medium heat.
- 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.
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