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Chinese Stir-Fried Chicken with Peppers
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    Chinese Stir-Fried Chicken with Peppers

  • 2 Garlic Cloves, finely chopped
  • 3 Tbsp. Peanut Oil
  • 2 Tbsp. Soy Sauce
  • 1/4 tsp. freshly ground Pepper
  • 2 tsp. Cornstarch
  • 1 1/4 lbs. skinless, boneless Chicken Breasts, cut into 1-inch pieces
  • 3 Red and/or Green Bell Peppers, cut into 1/2-inch cubes
  • 8 Scallions, chopped
  • 1/2 head Chinese Celery Cabbage, sliced into 1/2-inch pieces
  • In a medium-size bowl, combine garlic, 1 tablespoon of the oil, 1 tablespoon of the soy sauce, pepper, and 1 teaspoon of the cornstarch. Add chicken and toss to coat; let stand at least 20 minutes.

    Heat remaining 2 tablespoons oil in a wok or large frying pan over medium-high heat. Add peppers and scallions and stir-fry 2 minutes. Add cabbage and cook 2 minutes, until tender but not limp. Remove vegetables with a slotted spoon.

    Heat oil remaining in wok. Add chicken and stir-fry 3 minutes, until opaque. Mix remaining soy sauce and cornstarch with 1/4 cup cold water. Add to pan.

    Return vegetables and cook, stirring, 3 minutes, until sauce thickens.

    From: Rhode Island Foghorn Online Magazine
    Posted By: Rec.food.Recipes
    Post Date: ???

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