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Greek-flavoured Chinese Style Chicken

1 whole chicken breast, boned, skinned and cut in 3/4" pieces
1/2 zucchini, in 1/4" dice
1/2 red pepper, in 1/4" dice
1/2 yellow pepper, in 1/4" dice
1 very small onion, in 1/4" dice
2 cloves garlic, minced
1 1/2 cups white wine
2 Tbsp butter
2 tsp dry oregano, rubbed between the palms
1/2 tsp paprika
1 tsp lemon pepper

1 egg white, beat until frothy
2 Tbsp corn starch
1 tsp dry oregano, rubbed between the palms
1/2 tsp salt
1/2 tsp lemon pepper
1/2 tsp garlic powder

Mix all the marinade ingredients together. Put the chicken in the
marinade while you dice all those vegetables. Heat about 1 1/2"
oil to 375F. In small batches, fry the chicken pieces until they
are medium brown.

Heat a wok over high heat, then turn it down to medium. Add the
vegetables and the spices. Place the butter on top of the vegetables.
Stir and fry until juices start to come out of the zucchini and
everything else is at least partway cooked. Add the wine and crank
the heat back up. Cook, stirring constantly, until the liquid makes
a syrup. This takes less than 10 minutes. There should be about
1/2 to 3/4 cup sauce.

Serve this with some kind of tiny pasta. I have some I got in the
bulk department that cooks up to be about the size of uncooked
pearl barley.


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