| Cuisine: Oriental | Type: Main Course | Serves: |
|
Source:
|
Eating Well/Dec 93 |
|
Attributes:
|
|
|
Comments:
|
|
|
Serving Suggestions:
|
|
Ingredients:
|
1 lb. boneless, skinless chicken breasts cut into small cubes 1 tbs. vegetable oil 2 red bell peppers cut into strips 1 tbs. rice wine or sake 1 8-oz can water chestnuts, drained and blanched in boiling water for 20 seconds, refreshed, drained 4 scallions, green part only, sliced into 1/2-inch lengths MARINADE: 2 tbs. soy sauce 1 1/2 tbs. rice wine or sake 1 tsp. sesame oil MINCED SEASONINGS: 5 cloves garlic, pressed 1 tbs. minced fresh ginger SAUCE: 3 tbs. hoisin sauce 2 tbs. soy sauce 1 1/2 tbs. rice wine or sake 1 1/2 tbs. sugar 1 tbs. cornstarch |
|
Instructions:
|
1. Marinate chicken: In a medium-sized bowl, combine marinade ingredients. Add chicken and toss lightly to coat, cover with plastic wrap and refrigerate for 30 minutes. 2. Mix minced seasonings: In a small bowl, combine garlic and ginger; set aside. 3. Make sauce: in a small bowl, combine sauce ingredients with 1/3 cup water. Stir and set aside. 4. Stir-fry chicken & peppers: Heat a wok or large skillet over high heat; add 1/2 tbs of the vegetable oil and heat until very hot. Add the chicken and its marinade; stir-fry until the chicken is opaque and the marinade has glazed the chicken pieces, about 2 minutes. Remove with a slotted spoon and set aside. 5. Add the remaining 1/2 tbs oil to the pan and heat until very hot. Add the reserved minced seasonings and stir-fry until fragrant, 10 to 15 seconds. Add bell peppers and rice win or sake, and stir-fry until the peppers are slightly tender, about 2 minutes. Add water chestnuts and stir-fry until heated through, about 1 minute. Pour in the reserved sauce mixture and stir constantly until thickened, about 1 minute. Return the chicken to the pan and toss lightly until heated through. Add scallions and toss. |
|
Related recipes:
|
None |
2001-03-10