Serves: 4
Total Calories: 352
1. Skin and bone chicken cut in thin slices, then in strips. Cut chili peppers in strips.
2. Mince garlic then combine with soy sauce, salt and sugar.
3. Heat oil. Add peppers and stir-fry until they change color (about 2 minutes). Remove from pan.
4. Heat remaining oil. Add chicken and stir-fry until it loses its pinkness (1 to 2 minutes).
5. Return peppers stir-fry a few times. Stir in garlic-soy mixture to blend (about 1 minute).
6. Stir in stock and heat quickly. Then cook, covered, 2 to 3 minutes over medium heat.
7. Meanwhile blend cornstarch and cold water to a paste then stir in to thicken. Serve at once.
NOTE: For color variety, use both green and red chili peppers.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Stir-Fried Chicken And Hot Peppers II recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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