Post by chief_cook2 on Sept 10, 2004 18:20:24 GMT -6
**Note: I strongly suggest that you use all fresh veggies, canned ones really do not work well.
3 boneless, skinless chicken breasts, cubed into 1-inch chucks 1 tbs. fresh ginger, minced 1 tbs. garlic, minced 1 tbs. soy sauce 1 tbs. hoisen sauce 1 tbs. vegetable oil 1 cup chicken broth 1/4 tsp. white pepper 3 to 4 fresh peppers ( jalapenos, Japaneese Red Peppers- what ever you like ) sliced thin with the seeds still... You need them for flavor. 1 small green pepper, sliced thin 1 small red pepper, sliced thin 1 small onion, sliced thin 1/2 cup sliced mushrooms 1/2 cup carrots, sliced thin 1/2 cup celery, sliced thin Cooked white rice
In a large wok, set to high.
Add the oil and the hot peppers cook for a few minutes to help release the heat.
Add the chicken along with the garlic and ginger . Cook for about 4 minutes until all the sides are white. Remove the chicken and the peppers and place them in a bowl for now.
Add the green peppers, red peppers, onions, mushrooms, carrots and celery. Stir fry for 2 to 3 minutes.
Add the chicken and the hot peppers back into the pan. ( try to get most of the leaving in the bowl back into rhe pan- it hold flavor.) Mix well.
Add the chicken broth, soy sauce, hoisen sauce and the white pepper. Cook for about 15 minutes or until the chicken is cooked through and the veggies are as tender as you like. Remember to stir often!!
Serve over white rice. Enjoy!
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