MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken & Bell Peppers Stir Fry Recipe
Categories: Oriental, Poultry, Vegetables, Wine
Yield: 3 Servings

700 g (1.5 lb) chicken; skinned,
- boned
2 lg Red bell peppers
2 lg Green bell peppers
1 ts Cornstarch
2 c Peanut oil
1 ts Pre-chopped garlic

MMMMM--------------------------MARINADE-------------------------------
1/4 ts Salt
1 tb Sherry
1 Egg white
1 tb Cornstarch
1/2 tb Oil

MMMMM---------------------------SAUCE--------------------------------
2 tb Soy sauce
1 tb Chinkiang vinegar
2 ts Sherry
1 ts Sugar

Remove all of the fat from the chicken and then cut each
piece into 1 inch chunks and place in a container that has
a tight fitting lid.

Next, apply the marinade in the following order. First
sprinkle in the salt mixing it in with your hands to make
sure that each piece gets evenly coated. Then stir in the
sherry.

Next add the egg white slowly using your hand to gently
coat each piece of chicken while making sure not to froth
the egg.

Then sprinkle in the cornstarch coating each piece.

Finally, add the oil and stir to coat. Let the meat
marinate for 30 minutes at room temperature.

While the chicken marinates, prepare the other
ingredients. Cut both the red and green peppers in half
and remove their stems, seeds, and inner white meat.

Then rinse all of the halves under cold running water and
dry them with paper towels. Cut each of the pepper halves
into 1" pieces and set them aside.

In a cup, mix together all of the ingredients for the
sauce and then set this mixture aside.

In a smaller cup, mix the cornstarch with just a little
water until it dissolves and then set it aside as well.

When the chicken has marinated, in a wok heat the peanut
oil on medium high. Keep in mind that we don’t want the
oil so hot that the meat sizzles. If the oil is too hot it
will overcook the meat and make it tough.

Once the oil is heated, add the meat and lightly stir with
either a fork or chopsticks for just 30 seconds to a
minute, or until cooked through. Then remove it with a
slotted spoon and place the chicken pieces on a plate
lined with paper towels.

After the chicken is done, remove all of the oil from the
wok except for 1 tablespoon.

Heat this tablespoon of oil on high. Once it is hot, add
the pre chopped garlic and stir fry it for 30 seconds.
Then add the red and green peppers and stir fry everything
for 3 to 4 minutes.

Next add the sauce mixture and return the chicken to the
wok. Mix everything together and let it come to a boil.
Once the sauce just begins to bubble, add the cornstarch
mixture and stir until the sauce thickens.

Remove it from the heat and serve.

Makes 3 servings.

Recipe by: Lila Voo

From: http://www.123tamil.in

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