Subj : BH&G 2737
To   : All
From : Dave Drum
Date : Mon May 17 2021 13:16:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken & Chile Stir-Fry
 Categories: Oriental, Poultry, Chilies, Vegetables, Nuts
      Yield: 5 Servings
 
      1 lb Skinned, boned, chicken;
           - rinsed, patted dry
    1/2 ts (ea) salt & black pepper
    3/4 c  Chicken broth
  1 1/2 tb Soy sauce
  1 1/2 ts Cornstarch
      1 ts Honey
  1 1/2 tb Oil
  1 1/2 ts Sesame oil
      1 bn Small scallions; chopped,
           - white & green separated
      3 cl Garlic; fine chopped
      1 tb Peeled, grated fresh ginger
    1/2 ts Red pepper flakes
      2 c  Bean sprouts
    1/2 c  Unsalted roasted peanuts
           Steamed brown rice (opt)
 
  Cut the chicken into 3/4" chunks; season with the salt and
  pepper. In a small bowl, whisk together the chicken broth,
  soy sauce, cornstarch and honey.
  
  In a large skillet over medium-high heat, add the canola
  and sesame oils. When the oil is hot, stir-fry the chicken
  until just cooked through, 4 to 5 minutes. Transfer to a
  plate.
  
  Add the scallion whites, garlic, ginger and red pepper to
  the pan; cook 30 seconds. Add the bean sprouts; stir-fry 1
  minute more.
  
  Stir the broth mixture into the skillet and reduce the
  heat to simmer. Scrape the browned bits from the bottom of
  the pan and cook until the sauce is slightly thickened, 1
  to 2 minutes. Stir in the peanuts, chicken and scallion
  greens; cook 1 to 2 minutes more. Serve over brown rice if
  desired.
  
  Makes 4 to 6 servings
  
  Fitness | April 2015
  
  MM Format by Dave Drum - 15 April 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

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