Recipe - Hot Spicy Chicken

12 ounce Boned and skinned chicken
breasts (up TO 14)
1 Small, hot chili pepper,
chopped
3 Scallions, cut or sliced up 1inch
thick
One half Inch piece fresh ginger
root, chopped
3 Cloves garlic, chopped
1 tablespoon Sherry
2 tablespoon Soy sauce
1 Sweet red pepper, cut or sliced up
1 Tablespoon, cooking oil

Barbara Wasser's Kosher Kitchen (Adapted from John Teng's Cooking)

Preparation:

1. Clean and trim chicken of all visible fat, slice.

2. In a large frying pan, sauté ginger, garlic, scallions and peppers until
translucent. Add chicken and continue stir frying for a couple of minutes.

3. Add sherry and 3 tablespoons water. Cover and cook for 5 to 10 minutes,
stirring occasionally.

4. Add the soy sauce and cook covered another 5 to 10 minutes.

5. Serve with rice.

For a greater amount of sauce to pour over the rice, use more ginger, more
garlic, and double the amount of liquid, sherry, water, and soy sauce.
Additional hot peper to taste may also be added.

Serves 2

Per serving: 297 Calories; 10g Fat (31% calories from fat); 41g Protein; 7g
Carbohydrate; 99mg Cholesterol; 951mg Sodium

Posted to JEWISHFOOD digest V96 #110

From: swass@global2000.net (Barbara & Steve Wasser)

Date: Wed, 25 Dec 1996 13:07:42 0500