CHINESE STIR-FRY OVER CRUNCHY SLAW · Jul 3, 08:37 AM by Michele Roper
Cooking Pleasures July 2006 p. 54
SAUCE
1/2 cup soy sauce
2 tablespoon rice vinegar
2 teaspoon dark sesame oil
2 teaspoon chili-garlic sauce
3 boneless skinless chicken breast halves, cut into 1-inch pieces
1/2 cup water
4 teaspoons cornstarch
STIR FRY
2 tablespoon vegetable oil
1 cup coarsly chopped red bell pepper
1 cup sknow peas, cut diagonally into thirds
4 coarsely chopped green onions
2 garlic cloves, minced
4 cups shredded broccoli coleslaw mix
2 tablespoon coarsely chopped peanuts
2 tablespoon minced cilantro
In medium bowl, whisk together soy sauce, vinegar, sesame oil, and chili-garlic sauce. Add chicekn; toss to coat. Let stand 15 minutes.
Remove chicken from sauce. Whisk water and cornstarch into sauce until smooth.
Heat vegetable oil in wok or large skillet over high heat until hot. Add chicken; stir-fry 3 minutes or until chicken is almost cooked through. Add bell pepper, snow peas, green onions and garlic; stir-fry 1 minutes. Add sauce; stir-fry 1 minute or until sauce thickens and chicken is no longer pink in center.
Divide coleslaw mix between 2 plates; top with chicken mixture. Sprinkle with peanuts and cilantro.
SERVE WITH
rice
SALMON WITH SORREL PESTO CHICKEN SATE WITH CURRIED PEANUT SAUCE
— Hugh Jul 3, 11:00 AM #