Fried Chinese Chicken
|Rice vinegar||1 Tablespoon|
|Teriyaki sauce||2 1⁄2 Teaspoon, divided|
|Peeled minced ginger root||1 1⁄2 Teaspoon (Or Pared)|
|Dry sherry||1 Teaspoon|
|Firmly packed brown sugar||1⁄2 Teaspoon|
|Chicken breasts||12 Ounce, skinned and cut into small pieces|
|Peanut oil||1 Tablespoon|
|Chinese snow peas||1⁄2 Cup (8 tbs), stem ends and strings removed, cut into 2 inch pieces|
|Red bell pepper strips||1⁄2 Cup (8 tbs), cut into 2 inch pieces|
|Scallions||1⁄2 Cup (8 tbs), cut into 2 inch pieces (Or Green Onions)|
In small bowl combine cornstarch, vinegar, 1 1/2 teaspoons teriyaki sauce, and the ginger, sherry, and brown sugar; stir well to dissolve cornstarch.
Rinse chicken pieces and, using paper towels, pat dry; dip chicken in teriyaki mixture, turning to coat.
Place on sheet of wax paper arid let stand for about 1 hour to 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 chicken to serving plate and keep warm.
In same skillet combine vegetables and stir-fry until tender-crisp; sprinkle with remaining teaspoon teriyaki sauce and stir to combine. sprinkle green onion if desired.