Copyright 2006, Weight Watchers: Take Out Tonight
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
5 tablespoons dry sherry
1 tablespoon plus 2 teaspoons cornstarch
1 tablespoon oyster sauce
2 tablespoons water
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon Asian (dark) sesame oil
2 teaspoons canola oil
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
3 scallions, chopped
1/2 teaspoon crushed red pepper
2 celery stalks, chopped
1 red bell pepper, seeded and chopped
1. Combine the chicken, 2 tablespoons of the sherry, 1 tablespoon of the cornstarch, and the oyster sauce in a medium bowl; set aside to marinate for 5 minutes.
2. Combine the remaining 3 tablespoons sherry, the water, soy sauce, honey, rice vinegar, sesame oil, and the remaining 2 teaspoons cornstarch in a small bowl; set aside.
3 Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the canola oil, then add the chicken mixture. Stir-fry until lightly browned, 2-3 minutes. Add the ginger, garlic, scallions, and crushed red pepper; stir-fry until fragrant, about 30 seconds. Add the celery and bell pepper; stir-fry until crisp-tender, 2-3 minutes. Stir in the sherry mixture and cook, stirring constantly, until the mixture boils and thickens, and the chicken is just cooked through, 1-2 minutes.
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
5 tablespoons dry sherry
1 tablespoon plus 2 teaspoons cornstarch
1 tablespoon oyster sauce
2 tablespoons water
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon Asian (dark) sesame oil
2 teaspoons canola oil
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
3 scallions, chopped
1/2 teaspoon crushed red pepper
2 celery stalks, chopped
1 red bell pepper, seeded and chopped
1. Combine the chicken, 2 tablespoons of the sherry, 1 tablespoon of the cornstarch, and the oyster sauce in a medium bowl; set aside to marinate for 5 minutes.
2. Combine the remaining 3 tablespoons sherry, the water, soy sauce, honey, rice vinegar, sesame oil, and the remaining 2 teaspoons cornstarch in a small bowl; set aside.
3 Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the canola oil, then add the chicken mixture. Stir-fry until lightly browned, 2-3 minutes. Add the ginger, garlic, scallions, and crushed red pepper; stir-fry until fragrant, about 30 seconds. Add the celery and bell pepper; stir-fry until crisp-tender, 2-3 minutes. Stir in the sherry mixture and cook, stirring constantly, until the mixture boils and thickens, and the chicken is just cooked through, 1-2 minutes.
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