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Title: Basic Stir-Fried Chicken #2
Yield: 4 Servings

Ingredients

      1    chicken breast
      1 lb vegetables
      1    clove garlic
      2 sl fresh ginger root
      2 tb sherry
      1 tb soy sauce
    1/2 ts salt
    1/2 ts sugar
  1 1/2 tb oil
  1 1/2 tb oil
    1/2 c  stock
      2 ts cornstarch
      2 tb water

Instructions

1. Skin and bone chicken; then slice thin. Slice vegetables. Crush garlic.
Mince ginger root.

2. Combine sherry, soy sauce, salt and sugar.

3. Heat oil. Add garlic and ginger root; stir-fry a few times. Add chicken
and stir-fry until it loses its pinkness (about 2 minutes).

4. Add sherry mixture; stir in 1 minute more to blend. Remove chicken from
pan.

5. Heat remaining oil. Add vegetables; stir-fry to coat with oil (1-2
minutes).

6. Stir in stock and heat quickly. Then return chicken and cook, covered,
over medium heat, until done (2-3 minutes).

7. Meanwhile blend cornstarch and cold water to a paste, then stir in to
thicken. Serve at once.

NOTE: See Note in "Basic Stir-Fried Chicken #1". VARIATION: Omit steps 2
and 4, and remove the chicken from the pan at the end of step 3. Then, in
step 6, before returning the chicken, add to the stock a mixture of 1
tablespoon soy sauce, 1 tablespoon sherry, 1/2 teaspoon salt, 1/2 teaspoon
sugar, a dash of pepper and 1 scallion stalk, minced.

SEE "STIR-FRIED CHICKEN

VEGETABLE COMBOS" FOR SUGGESTED

VEGETABLE COMBINATIONS

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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