| |
Ingredients
|
1/4 cup chicken broth |
|
1 tbsp corn starch |
|
2 tbsps soy sauce |
|
1 tbsp white vinegar |
|
1/4 tsp cayenne pepper |
|
1/2 tbsp sugar |
|
1 tbsp olive oil |
|
1 lb chicken, cut into small pieces |
|
2 cloves garlic, minced |
|
1 tsp ginger, grated |
|
1 can baby corn |
|
1 red bell pepper, chopped |
|
1 can straw mushrooms |
|
1/2 cup peanuts (use more soy if peanuts are unsalted) |
|
a few green onions, chopped |
|
Recipe Type:
|
entrees
|
|
Submission Date:
|
2002-10-17
|
|
Submitted by:
|
danar
|
|
Serves:
|
4
|
Instructions
- Mix the sauce: chicken broth, corn starch, sugar, soy sauce, vinegar, and cayenne.
- Heat wok or skillet over high heat. Then add oil (it will spread easily after heating).
- Add chicken, garlic, and ginger and stir fry for 5 minutes.
- Add baby corn and red bell pepper and stir-fry for 2 minutes.
- Add the sauce mixture and stir for a minute or two until the sauce thickens.
- Stir in peanuts and top with green onions.
|
|
