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Chicken & Vegetable Stir-Fry
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    Chicken & Vegetable Stir-Fry

  • 1/2 lb. boned/skinned chicken breast -- cut into chunks
  • 1/2 lb. cabbage, chopped
  • 1 small squash, sliced
  • 1/3 large zucchini -- julienned
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1/4 cup soy sauce
  • 2 Tbsp. lime juice -- (2 to 3)
  • 1/2 tsp. ground ginger or equivalent fresh, minced
  • 2 Tbsp. Tuong Ot (or similar) Chili Garlic Sauce
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. sesame oil
  • Procedure:
    Combine soy sauce, lime juice and ginger. Put chicken chunks in a bowl, pour soy mixture over them, and marinate, refrigerated, about 1/2 hour or more.

    In a wok, heat 1 tbsp. vegetable oil over medium heat. Add garlic; stir-fry about 30 seconds. Add onion and cook until just translucent.

    Remove chicken pieces from marinade (reserve) and add to wok in small batches; brown and remove. Add sesame oil and cabbage and cook about 5 minutes or until cabbage is tender.

    Add zucchini, squash, browned chicken pieces and reserved marinade. Cook about 4 more minutes or until chicken is just done; add chile garlic sauce and stir well to distribute. Serve over steamed white rice.

    From: Jonathan T. Smillie, jsmillie@tickets.com
    Posted By: Jonathan T. Smillie, Via: Chile Head Mailing List
    Post Date: Thu, 22 Jul 1999

    *BACK TO CHICKEN*







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