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Spicy Chicken with Celery |
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Serves: 4 Print this Recipe2 whole chicken breasts (about 2 pounds) 2 teaspoons cornstarch 1/2 teaspoon salt 1/4 teaspoon white peppers 5 stalks celery 3 green onions (with tops) 1 hot green chili or 1 teaspoon dried red pepper flakes 3 tablespoons vegetable oil 2 tablespoons brown bean sauce 2 teaspoons finely chopped garlic 1 teaspoon finely chopped ginger root Remove bones and skin from chicken breasts; cut into 2 x 1/2-inch strips. Toss chicken, cornstarch, salt and white pepper in medium bowl. Cover and refrigerate 20 minutes. Cut celery diagonally into 1/4-inch slices. Place celery in boiling water; heat to boiling. Boil 1 minute; drain. Immediately rinse in cold water; drain. Cut green onions diagonally into 1-inch pieces. Remove stems and membranes from chili. Cut chili into very thin slices. Heat wok until very hot. Add vegetable oil; tilt wok to coat side. Add bean sauce, chili, garlic and gingerroot; stir-fry until chicken turns white. Add green onions and celery; stir-fry 1 minute. 4 servings **This recipe is especially nice because celery is readily available, in any season. Traditionally, celery was not used in Chinese cooking, but during a recent trip to China, I discovered celery being served in the best restaurants. Add celery to other Chinese recipes, if you like. Hold the stem of a hot green chili and cut off the tip with scissors. Loosen the membranes and seeds with tip of scissors blade; discard. Cut chili into thin slices with scissors. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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