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Volume III
July 20, 2012

Weekly Home / Recipe Center

Spicy Chicken with Celery

Serves 4


2 whole chicken breasts (about 2 pounds)
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon white pepper
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.

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.

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