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LOCATION: Recipes >> Asian >> Stirfry Chicken 01

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Sweet Pepper Chicken

1 skinless boneless chicken breast, 1" chunks
1 sweet red pepper, 1" chunks
1 zucchini, 1" chunks
6 scallions, 1" slices
2 stalks celery, 1/2" slices
1 tbsp ginger root, minced
1 clove garlic, minced
1/2 tsp red pepper flakes
1/2 tsp szechuan pepper, ground in mortar
1 c chicken stock
2 tbsps hoisin sauce
1 tbsp cornstarch
1/4 c dry sherry
1/2 c walnuts, peanuts, cashews, etc.
2 c cooked rice

In a saucepan, cook 1 cup of rice in 2 cups of water. Bring to
boil, and reduce heat to very low simmer. Cover and let simmer for
20 minutes while you prepare the stir-fry. (Stir-fry cooking time
will be about 10 minutes.) In a mortar, spice mill or a small bowl,
mix ginger, garlic, pepper and pepper flakes. Over high burner,
heat small amount of oil in nonstick wok or skillet and add seasoning
mixture. Cook for 30-60 seconds and add chicken. Stir well to coat
with seasoning, reduce heat to medium high and stir-fry 3 to 4
minutes. Remove from wok. Add more oil if necessary, and cook
scallions and celery for 2 minutes. Add zucchini and sweet red
pepper and cook until crisp-tender (another 2 to 4 minutes, depending
on your own preference). Add chicken stock and hoisin sauce and
bring to boil. In a small shaker or bowl, combine sherry and
cornstarch. Take the wok off heat, and whisk cornstarch mixture
into stock. Add chicken and nuts and stir to coat everything well
with cornstarch glaze. Serve over steamed rice.

Note: You can use any summer squash, bok choy, or eggplant in place
of the zucchini.


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