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Stir Fry Chicken
3 boneless, skinless chicken breasts, sliced into pieces
2 teaspoons cornstarch
2 teaspoons red wine
a little oil
2 teaspoons cornstarch
2 tablespoons soy sauce
2 1/2 tablespoons vinegar
1/2 cup water
7 thai peppers
4 garlic cloves, sliced
2 teaspoons grated fresh ginger
2 cups sugar snap peas
about 1/3 head cabbage, shredded
1 onion, sliced
1 large carrot sliced thinly
2 teaspoons black bean garlic sauce
Put chicken on a plate and sprinkle with cornstarch, red wine and
a little oil. Mix together.
In a bowl mix cornstarch, soy sauce, vinegar and water.
In a small bowl put 7 thai peppers, garlic, and grated fresh ginger.
In a big bowl put about sugar snap peas, cabbage, onion, and carrot.
Heat wok, put in about 2 teaspoons oil. Add the chiles, garlic,
ginger and black bean garlic sauce. Fry about a minute, then add
the chicken. Fry about 3 minutes, or until just barely done; remove
chicken.
Add another teaspoon of oil, and toss in all the veggies. Fry for
about 4 minutes, then add the sauce, and cook for about another
minute, then put the chicken back in, and cook for another minute
or two. Serve over rice.
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Stirfry Chicken 03