2 tsp Peanut oil
1/4 Inch ginger root, julienned
2 Boneless chicken breasts, cut to bite-sized pieces
1 large Red bell pepper, cut into 1/2 inch squares
1/2 cup Chicken stock
2 tbsp Dark soy sauce
1 tsp Chili oil
1/2 tsp Sugar
Black pepper to taste
1 tbsp Corn starch
Water as needed
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Heat wok to smoking point under high heat. Add oil and ginger and stir for several seconds. Add chicken and red pepper and stir fry for 1 minute. Add chicken stock, soy sauce, chili oil, sugar and black pepper. Reduce heat, cover and cook for 3-4 minutes until chicken is done. Mix cornstarch with water to make a thin paste. Add mixture to wok, return to boil until sauce thickens. Serves four with two other dishes
Source: http://www.channela.com/food/recipes/index.html Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on Feb 22, 1998
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