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Name: Chinese Hot And Spicy Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 lb Chicken Breasts chopped; 1 Scallion or Green Onion; 1 tb Fresh Ginger grated; 1 tb Sherry; 2 tb Rice wine vinegar; 1/2 c Chicken broth; 1 tb Cornstarch; 3 tb Soy Sauce divided; 1/4 c olive oil; 2 ts Anise Pepper; 1/2 ts Salt; 2 Hot Peppers your choice; 1 tb Granulated sugar

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INGREDIENTS

2 lb Chicken Breasts ; chopped
1 Scallion ; or Green Onion
1 tb Fresh Ginger ; grated
1 tb Sherry
2 tb Rice wine vinegar
1/2 c Chicken broth
1 tb Cornstarch
3 tb Soy Sauce ; divided
1/4 c olive oil
2 ts Anise Pepper
1/2 ts Salt
2 Hot Peppers ; your choice
1 tb Granulated sugar

INSTRUCTIONS

Marinate the prepared and cut chicken for 15 to 20 minutes in a mixture of fresh ginger, sherry, and two tablespoons of the soy sauce. Meanwhile, cut the scallion and hot peppers diagonally into 1-inch pieces. Grind the anise pepper to a powder with a mortar and pestle; reserve. In a large skillet over medium-high heat, saute the prepared scallion and peppers in the olive oil for a few minutes to soften. Add the chicken with its marinade to the skillet and begin to brown it with the vegetables, stir-fry style. When partially cooked, add the rice wine vinegar, sugar, salt, and anise pepper. Continue to stir-fry a few minutes more. Add the chicken broth and mix well. Cover the skillet and continue to cook over a low heat setting until the chicken is tender, about 20 to 30 minutes. Blend the cornstarch with a bit of water and the rest of the soy sauce, and add to the skillet. Stir gently until thickened, about 10 minutes more. Serve warm. Great with plain rice or oriental noodles. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day on Aug 9, 1999, converted by MM_Buster v2.0l.

NOTES

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Chinese Hot And Spicy Chicken

2 lb Chicken Breasts chopped
1 Scallion or Green Onion
1 tb Fresh Ginger grated
1 tb Sherry
2 tb Rice wine vinegar
1/2 c Chicken broth
1 tb Cornstarch
3 tb Soy Sauce divided
1/4 c olive oil
2 ts Anise Pepper
1/2 ts Salt
2 Hot Peppers your choice
1 tb Granulated sugar

Marinate the prepared and cut chicken for 15 to 20 minutes in a  mixture of fresh ginger, sherry, and two tablespoons of the soy sauce.    Meanwhile, cut the scallion and hot peppers diagonally into 1-inch  pieces.    Grind the anise pepper to a powder with a mortar and pestle; reserve.    In a large skillet over medium-high heat, saute the prepared scallion  and peppers in the olive oil for a few minutes to soften.    Add the chicken with its marinade to the skillet and begin to brown  it with the vegetables, stir-fry style. When partially cooked, add  the rice wine vinegar, sugar, salt, and anise pepper. Continue to  stir-fry a few minutes more.    Add the chicken broth and mix well. Cover the skillet and continue to  cook over a low heat setting until the chicken is tender, about 20 to  30 minutes.    Blend the cornstarch with a bit of water and the rest of the soy  sauce, and add to the skillet. Stir gently until thickened, about 10  minutes more. Serve warm. Great with plain rice or oriental noodles.    Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day  <recipe-a-day@bignetwork.com> on Aug 9, 1999, converted by MM_Buster  v2.0l.

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Nutrition

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Serving Size: 1 Serving (310g)
Recipe Makes: 4

Calories: 453
Calories from Fat: 219 (48%)

Amt Per Serving		% DV

	Total Fat 24.3g	32 %
	Saturated Fat 6.4g	32 %
	Monounsaturated Fat 11g
	Polyunsanturated Fat 4.8g
Cholesterol 143.4mg		44 %
Sodium 450.5mg		16 %
Potassium 616.2mg		16 %
Total Carbohydrate 7g		2 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 6.3g
Protein 47.8g		68 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 453

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