Fried Chinese Chicken

Web www.bigmamasrecipes.com

Kitchen Collection - Factory Outlet Prices Cook's Gadgets and More Cookware Corelle Dinnerware

Ingredients:

1 tablespoon each cornstarch and rice vinegar
2 1/2 teaspoons teriyaki sauce, divided
1 1/2 teaspoons minced pared ginger root
1 teaspoon dry sherry
1/2 teaspoon firnly packed brown sugar
12 ounces chicken breast, skinned and cut into snall pieces
1 tablespoon peanut oil
1/2 cup each Chinese snow peas ( stems ends and strings removed) red bell pepper strips, and scallions (green onions), cut into 2-inch pieces

Directions

In a small bowl, combine cornstarch, vinegar, 1 1/2 teaspoons teriyaki sauce, and the giner, sherry, and brown sugar; stir well to dissolve cornstarch. Rinse chhicken pieces and using paper towll, pat dry; dip chicken in teriyaki mixture, turning to coat. Place on sheet of wax paper and let stand for about 1 hour ro dry.

Brush any liquid that has exuded from chicken over skinned side and let dry. In 12-inch nonstick skillet heat oil; add chicken, 1 piece at a time, and saute, turning frequently until browned on all sides and when pierced with a fork, juices run clear. REmove chicke to serving plate and keep warm/

In same skillet, combine vegetables and stir-fry until tender crisp; sprinkle with remaining reaspoon teriyaki sauce and stir to combine . Serve with chicken.