Title: Spicy Chicken
Categories: D/g, Chicken, Chinese
Yield: 2 servings
1/2 lb Boneless chicken breast
6 tb Soy Sauce, divided
2 tb Cornstarch
2 tb Dry sherry
8 ts Water
2 tb Oil
1 ts Minced FRESH ginger root
1/2 ts Dried Red Pepper Flakes
Or to taste
1 md Onion, chunked
1 lg Red or green pepper cut
-into matchsticks
4 lg Mushrooms, sliced
1 lg Carrot peeled and cut into
-matchsticks
1 c Bean Sprouts
3 oz Pea pods
1 c Water
Mixed with
1 pk Chicken Broth powder
Cut chicken into thin slices. Combine chicken and 2 tablespoons
soy sauce in small bowl; let stand 30 mins.
Combine remaining 4 tablespoons soy sauce, cornstarch, sherry,
and 8 teaspoons water in small cup.
Heat half of the oil in hot wok or large skillet over high heat. Add
ginger and crushed red pepper - cook until fragrant. (less than one
minute)
Add the sliced chicken mixture to pan and stir fry until meat is done.
Remove from pan to serving bowl.
Add the additional oil, heat for a moment then add peppers, carrots,
onions and mushrooms and stir fry for two minutes until they are
crisp-tender.
Pour the water/broth solution into the wok, and mix well.
Tilt wok to force liquid to one side. Bring liquid to a boil. Add soy
sauce mixture to liquid in wok, cook and stir until liquid returns to
the boil and starts to thicken.
Return cooked chicken back to the wok.
Add bean sprouts and pea pods, stir to heat through (one minute) keep
stirring.
Serve over hot rice.
== Courtesy of Dale & Gail Shipp, Columbia Md. ===
