Recipe - Greek-Flavoured Chinese Style Chicken

1 Whole chicken breast,
boned, skinned and
cut in 3/4" pieces
One half Zucchini, in 1/4" dice
One half Red pepper, in 1/4" dice
One half Yellow pepper, in 1/4" dice
1 small Onion, in 1/4" dice
2 Cloves garlic, minced
1 One half cup White wine
(I had half a bottle of
Chardonnay leftover)
2 tablespoon Butter
2 teaspoon Dry oregano,
rubbed between the palms
One half teaspoon Paprika
1 teaspoon Lemon pepper

MARINADE
1 Egg white, beat until
frothy
2 tablespoon Corn starch
1 teaspoon Dry oregano, rubbed
between the palms
One half teaspoon Salt
One half teaspoon Lemon pepper
One half teaspoon Garlic powder

Last weekend, I had to use up some chicken breasts and some assorted half
vegetables. I was really in the mood for General Tso's Chicken, but my
husband didn't want to eat Chinese food. Here's what I came up with it
was FABULOUS!

Mix all the marinade ingredients together. Put the chicken in the marinade
while you dice all those vegetables. Heat about 1 1/2" oil to 375F. In
small batches, fry the chicken pieces until they are medium brown.

Heat a wok over high heat, then turn it down to medium. Add the vegetables
and the spices. Place the butter on top of the vegetables. Stir and fry
until juices start to come out of the zucchini and everything else is at
least partway cooked. Add the wine and crank the heat back up. Cook,
stirring constantly, until the liquid makes a syrup. This takes less than
10 minutes. There should be about One half to
Three fourths cup sauce.

Serve this with some kind of tiny pasta. I have some I got in the bulk
department that cooks up to be about the size of uncooked pearl barley.

Newsgroups: rec.food.recipes From: marcy@sqwest.wimsey.bc.ca (Marcy
Thompson)

[I served it with Orzo and Brown & Serve Rolls. Delicious! Lisa]

* The Polka Dot Palace BBS 12018223627. Posted by LISA

Posted to MCRecipe Digest V1 #706 by Lisa Clarke lisa@gaf.com on Aug 1,
9