This is a very delicious recipe. I prepare everything as directed but take out the kids portions before adding the hot chilies.
1 TBL each Dry Sherry & Cornstarch
1/2 tsp. Sea Salt
1/4 tsp White Pepper
2 Large Chicken Breasts, cut into cubes
3 TBL Olive Oil
2 Chile Peppers (more or less to taste)
1 TBL Chopped Garlic
1 TBL Chopped Ginger Root
2 Green Onions, sliced
1/2 Cup Chopped Carrots
1/2 Cup Chopped Broccoli
1 Can Sliced Water Chestnuts, Drained
1/2 - 1 Cup Organic Chicken Broth
1/2 Cup Salted Peanuts (optional)
Sprinkle Garlic Salt
3 TBL Soy Sauce
2 TBL White Wine Vinegar
1 TBL Cooking Sherry
3 TBL Organic Chicken Broth
2 tsp. Sugar
2 tsp. Cornstarch
Combine sherry, cornstarch, salt & white pepper in bowl. Add cubed chicken, toss to coat. Add 1 TBL Olive Oil & sprinkle of garlic salt. Stir and let sit for at least 15 minutes to marinate.
Prepare Cooking Sauce - Set Aside
Heat Skillet over medium heat add 1 TBL Olive oil. Add onions, garlic, and ginger root. Cook for several minutes. Add carrots, broccoli & water chestnuts. Add 1/2 Cup Chicken Broth. Simmer vegetables for about 15 minutes.
Cook Chicken in 1 TBL Olive Oil in a separate pan. Once chicken is no longer pink, add to the vegetable mixture. Add Cooking Sauce, peanuts, and Chile peppers. Continue cooking until vegetables are tender. Add more chicken broth if mixture begins to dry out.
Serve over brown rice. Serves 4
New Light Weight Jacket
5 years ago