1 Whole chicken breast,
-boned, skinned and -cut in 3/4″ pieces 1/2 Zucchini, in 1/4″ dice
1/2 Red pepper, in 1/4″ dice
1/2 Yellow pepper, in 1/4″ dice
1 sm Onion, in 1/4″ dice
2 Cloves garlic, minced
1 1/2 c White wine
-(I had half a bottle of -Chardonnay leftover) 2 tb Butter
2 ts Dry oregano,
-rubbed between the palms 1/2 ts Paprika
1 ts Lemon pepper
1 Egg white, beat until
-frothy 2 tb Corn starch
1 ts Dry oregano, rubbed
-between the palms 1/2 ts Salt
1/2 ts Lemon pepper
1/2 ts Garlic powder
Last weekend, I had to use up some chicken breasts and some assorted half vegetables. I was really in the mood for General Tso’s Chicken, but my husband didn’t want to eat Chinese food. Here’s what I came up with — it was FABULOUS! Mix all the marinade ingredients together. Put the chicken in the marinade while you dice all those vegetables. Heat about 1 1/2″ oil to 375F. In small batches, fry the chicken pieces until they are medium brown. Heat a wok over high heat, then turn it down to medium. Add the vegetables and the spices. Place the butter on top of the vegetables. Stir and fry until juices start to come out of the zucchini and everything else is at least partway cooked. Add the wine and crank the heat back up. Cook, stirring constantly, until the liquid makes a syrup. This takes less than 10 minutes. There should be about 1/2 to 3/4 cup sauce.
Serve this with some kind of tiny pasta. I have some I got in the bulk department that cooks up to be about the size of uncooked pearl barley. Newsgroups: rec.food.recipes From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson) [I served it with Orzo and Brown & Serve Rolls. Delicious! -Lisa] * The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA