Subj : BH&G 3168
To   : All
From : Dave Drum
Date : Tue Jun 29 2021 06:19:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Korean-Style Chile-Garlic Chicken Stir-Fry
 Categories: Poultry, Vegetables, Herbs, Chilies
      Yield: 4 Servings
 
      2 tb Rice vinegar
      2 tb Soy sauce
      1 tb Asian chile-garlic sauce
      1 tb Fine chopped fresh ginger
      3 cl Garlic; minced
      3 tb Honey or packed brown sugar
      2 ts Cornstarch
      1 lb Skinned, boneb chicken; in
      1    " pieces
      8 oz Green beans; trimmed
      1 tb Toasted sesame oil
      1 tb Oil
    3/4 c  Coarse chopped red bell
           - pepper
    1/2 c  Coarse chopped onion
      2 ts White and/or black sesame
           - seeds; toasted

MMMMM------------------QUICK-PICKLED VEGETABLES-----------------------
    1/2 c  Water
    1/2 c  Rice vinegar
    1/4 c  Sugar
    1/2 ts Salt
    1/8 ts Crushed red pepper
      1 c  Coarse shredded napa
           - cabbage
    1/2 c  Shredded carrot
    1/2 c  Thin sliced, quartered red
           - onion
      1 ts Fine chopped fresh ginger
 
  In a small saucepan combine the first five ingredients
  (through red pepper). Bring to boiling; reduce heat.
  Simmer, uncovered, 2 minutes. Remove from heat. Add
  remaining ingredients; stir until well combined. Cover and
  let stand at room temperature 30 to 60 minutes. Drain
  before serving.
  
  In a medium bowl combine the first five ingredients
  (through garlic). For sauce, transfer half of the mixture
  to a small bowl and stir in honey and cornstarch. Add
  chicken to remaining mixture; toss to coat.
  
  In a nonstick wok or large skillet cook green beans in
  just enough boiling water to cover 4 minutes or until
  crisp-tender; drain in a colander. Carefully wipe wok dry.
  
  Add both oils to wok; heat over medium-high heat. Add
  sweet pepper and onion; cook and stir 4 to 5 minutes or
  until crisp-tender. Remove vegetables. Add chicken, half
  at a time, to wok; cook and stir 4 to 5 minutes or until
  no longer pink. Return cooked beans, sweet pepper mixture,
  and remaining chicken to wok. Stir sauce; add to wok. Cook
  and stir until thickened and bubbly.
  
  Serve with Quick-Pickled Vegetables and sprinkle with
  sesame seeds.
  
  Makes: 4 servings
  
  Better Homes & Gardens | May 2016
  
  MM Format by Dave Drum - 28 May 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

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