PORTIONS: 3
INGREDIENTS FOR SAUCE
1/3 cube chicken bouillon without MSG
¾ cup warm water
2 tbsp. soy sauce
3/4 tbsp. sesame oil
¾ tbsp. rice vinegar
2 tsp. cornstarch
In a bowl dissolve chicken bouillon in
the warm water. Stir in soy sauce, sesame oil, rice vinegar. Dissolve
cornstarch in the liquid.
MARINATE FOR CHICKEN
1 lb. boneless and skinless chicken
1 tbsp. brown sugar
¼ tsp. ground pepper
1 tsp. sesame oil
1 tbsp. soy sauce
¼ tsp. salt
4 tbsp. cornstarch
4 tbsp. vegetable oil
Cut the chicken in thin long strips.
In a bowl mix brown sugar, pepper,
sesame oil, soy sauce and salt. Add the chicken and mix well. Let it marinate
for 1 hour.
When ready to stir fry, dredge chicken
with 4 tbsp. cornstarch.
Heat up a wok or frying pan with the oil
and brown the chicken on both sides. Set aside.
OTHER INGREDIENTS
2 tbsp. vegetable oil
1 small onion cut in Julianne
2 minced garlic cloves
½ tbsp. minced ginger
½ cup fresh water chestnuts, peeled and
sliced
¼ orange bell pepper cut in Julianne
½ red bell pepper cut in Julianne
1 small dry red hot pepper, crushed
½ lb. sugar snap peas
¼ cup sliced scallions
¼ cup crushed and roasted hazelnuts
DIRECTIONS
Heat the wok or frying pan with oil.
Stir fry onions, garlic, ginger and
water chestnuts together.
Add and stir fry orange pepper, red
pepper and dry hot pepper. Cook for a minute.
Add and stir fry sugar snap peas until they
have a bright green color.
Stir in chicken, sauce, half the
scallions and let it thick.
Serve the stir fry chicken and sprinkle
on top scallions and roasted hazelnuts.
MARINATE FOR CHICKEN
1 lb. boneless and skinless chicken
1 tbsp. brown sugar
¼ tsp. ground pepper
1 tsp. sesame oil
1 tbsp. soy sauce
¼ tsp. salt
4 tbsp. cornstarch
4 tbsp. vegetable oil
Cut the chicken in thin long strips.
In a bowl mix brown sugar, pepper,
sesame oil, soy sauce and salt. Add the chicken and mix well. Let it marinate
for 1 hour.
When ready to stir fry, dredge chicken
with 4 tbsp. cornstarch.
Heat up a wok or frying pan with the oil
and brown the chicken on both sides. Set aside.
OTHER INGREDIENTS
2 tbsp. vegetable oil
1 small onion cut in Julianne
2 minced garlic cloves
½ tbsp. minced ginger
½ cup fresh water chestnuts, peeled and
sliced
¼ orange bell pepper cut in Julianne
½ red bell pepper cut in Julianne
1 small dry red hot pepper, crushed
½ lb. sugar snap peas
¼ cup sliced scallions
¼ cup crushed and roasted hazelnuts
DIRECTIONS
Heat the wok or frying pan with oil.
Stir fry onions, garlic, ginger and
water chestnuts together.
Add and stir fry orange pepper, red
pepper and dry hot pepper. Cook for a minute.
Add and stir fry sugar snap peas until they
have a bright green color.
Stir
in chicken
Add sauce, half the scallions and let it
thick.
Serve
the stir fry chicken and sprinkle on top scallions and roasted hazelnuts.
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