Chinese Pepper Chicken
Source of Recipe
Elizabeth Powell
List of Ingredients
3 tbsp vegetable oil
1 tbsp soy sauce
1 cl garlic -- minced
1 tbsp ginger root -- chopped
1 tsp soy flour
3 boned and skinned chicken breasts -- cut in 1/2" strips
2 bell peppers -- sliced
3 celery stalks -- sliced
1/3 cup green onions -- chopped
3/4 cup water
2 tbsp soy sauce
2 tsp cornstarch
1 tsp sesame oil
1 tbsp rice wine
Recipe
In medium bowl, combine 1 tbsp vegetable oil, soy sauce, garlic, ginger root and cornstarch. Toss chicken in sauce to coat and marinate 30 minutes. In a wok, heat remaining 2 tbsp oil and cook peppers and celery over high heat, stirring frequently until softened. Add green onions and cook 2 minutes more. Remove vegetables from wok. Drain chicken and pat dry with paper towels. Add chicken to wok and stir fry until chicken is done, about 3 minutes. Mix remaining ingredients together in a small bowl. Add to chicken with vegetables; simmer 3 minutes.
Per Serving (excluding unknown items): 341 Calories; 14g Fat (37.6% calories from fat); 43g Protein; 9g Carbohydrate; 2g Dietary Fiber; 103mg Cholesterol; 917mg Sodium.
Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fat.
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