Serves: 4
Total Calories: 143
1. Skin and bone chicken then dice. Combine cornstarch, sherry and egg white. Add to chicken and toss to coat.
2. Dice chili peppers, green pepper and bamboo shoots. Crush garlic.
3. Heat oil. Brown garlic lightly and discard. Add chicken stir-fry until it begins to brown (2 to 3 minutes). Remove from pan.
4. Heat remaining oil. Add diced peppers and bamboo shoots stir-fry to soften peppers (about 2 minutes).
5. Return chicken. Sprinkle with soy sauce, sugar and salt. Then stir-fry to cook through and blend flavors (2 to 3 minutes). Serve at once.
VARIATIONS:
* Omit the chili peppers and add 1/2 teaspoon Tabasco Sauce with the seasonings in step 5.
* In step 1, omit the egg white and add 1/2 teaspoon salt to the cornstarch mixture. Omit the salt in step 5.
* After step 4, add 1 tablespoon hoisin sauce, and stir-fry vegetables 1 minute more. Then return chicken as in step 5, but omit the soy sauce and seasonings.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Stir-Fried Chicken And Hot Peppers I recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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