Recipe of the Week
Spicy Chicken Stir-Fry
Monday, July 21, 2008
2 tsp. ground ginger
1 tsp. minced garlic
1/2 tsp. hot pepper flakes
3 tbsp. soy sauce
3 tbsp. white vinegar
2 tbsp. vegetable oil
1 1/2 lb. chicken breast, cut into 2-inch wide strips
Serves 4
1 tsp. minced garlic
1/2 tsp. hot pepper flakes
3 tbsp. soy sauce
3 tbsp. white vinegar
2 tbsp. vegetable oil
1 1/2 lb. chicken breast, cut into 2-inch wide strips
- In a small bowl mix together ginger, garlic and pepper flakes. Add soy sauce and vinegar. Set aside.
- Heat wok over very high heat for 20 seconds. Then drizzle the oil around the sides and heat until the oil is almost smoking.
- Add chicken and stir-fry for 2 to 3 minutes. Add sauce mixture and continue to stir for 1 to 2 minutes.
- Remove wok from heat. Serve over hot cooked rice, if desired.
Serves 4
