Spicy country-style chicken breasts
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Spicy country-style chicken breasts
  Spicy    Chicken    Asian    Stir Fry    Alcohol  
Last updated 6/12/2012 1:24:17 AM. Recipe ID 57755. Report a problem with this recipe.
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      Title: Spicy country-style chicken breasts
 Categories: Chicken, Main dish, Asian, Stir-fry, Alcohol
      Yield: 4 Servings
    1/2 lb Chicken Breasts, Sk/Bn
      2 sm Fresh Green or Red Chiles
      8 oz Canned Bamboo Shoots
    1/2 lb Zucchini
      1 lg Red or Green Bell Pepper
      2 tb Peanut Oil
      2 tb Chicken Stock
      2 tb Rice Wine or Dry Sherry
  1 1/2 ts Chili Bean Sauce
      2 ts Granulated Sugar
      2 tb Dark Soy Sauce
      1 tb Chinese Black Rice Vinegar
      1 tb Tomato Paste
  Cut the chicken breasts into shreds about 3 inches long. Cut the fresh
  chiles in half, carefully remove the seeds and shred the chiles. (Do
  not touch your eyes while doing this, as it will make them sting.)
  Then prepare all the vegetables. Rinse the bamboo shoots in clean
  water and shred them. Trim the zucchini and shred them. Wash the bell
  pepper, remove the seeds and shred it, too. Heat 1 tablespoon of the
  oil in a wok or large skillet. When it is almost smoking, quickly
  stir-fry the chicken shreds for 1 minute or until the chicken is
  slightly firm. Remove the cooked chicken and drain it. Wipe the wok
  clean. Reheat it and add the rest of the oil. When it is hot, add the
  shredded chiles, bamboo shoots, zucchini and bell pepper. Stir-fry
  for about 2 minutes, and then add the rest of the ingredients. Mix
  them well and stir-fry for another minute. Return the chicken shreds
  and give the mixture a few quick stirs to finish cooking the chicken.
  Turn onto a serving platter and serve at once.

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Recipe ID 57755 (Apr 03, 2005)

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