Title: Hot Spicy Chicken Barbara Wasser's Kosher Kitchen
Categories: Spice Chicken Jewish Chinese
Yield: 1 Servings

12	oz	Boned and skinned chicken
		Breasts
1		Small, hot chili pepper,
		Chopped
3		Scallions, sliced 1-inch
		Thick
1/2		Inch piece fresh ginger root
		Chopped
3		Cloves garlic, chopped
1	tb	Sherry
2	tb	Soy sauce
1		Sweet red pepper, sliced
1		Tablespoon, cooking oil

Clean and trim chicken of all visible fat, slice. In a large frying pan, saute ginger, garlic, scallions and peppers until translucent. Add chicken and continue stir frying for a couple of minutes.

Add sherry and 3 tablespoons water. Cover and cook for 5 to 10 minutes, stirring occasionally. Add the soy sauce and cook covered another 5 to 10 minutes. 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

I have a wonderful little cook book produced by John Teng who operated a little neighborhood Chinese Restaurant in Waltham, MA in the 70's and early 80's.

(Adapted from John Teng's Cooking) The Jewish-Food List and Archives jewish-food@eskimo.com

previous

next