Spicy Chicken
- 2 Tbsp. Chablis or white wine
- 2 tsp. soy sauce
- 1/2 tsp. cornstarch
- 1/2 tsp. sugar
- 1/2 tsp. white vinegar
- 1/8 tsp. salt
- 1/8 tsp. crushed red pepper
- 1 c. sugar snap peas
- 1 tsp. canola oil
- 1 c. julienne carrots
- 1 chicken breast
- 1/2 block tofu or use 2 chicken breasts
- 1/4 c. sliced green onion
- 2 Tbsp. jalapeno peppers (about 2 peppers)
- Combine first 7 ingredients in a small bowl; stir well and set aside.
- Coat a wok with oil and place over medium-high until hot. Add peas, carrots, chicken and tofu; stir-fry 4 minutes or until chicken is done.
- Add wine mixture, green onions and peppers. Stir-fry one minute.
- Serve over rice.
- Serves 2.
chablis, soy sauce, cornstarch, sugar, white vinegar, salt, red pepper, sugar snap peas, canola oil, julienne carrots, chicken, chicken breasts, green onion, jalapeno peppers
Taken from www.cookbooks.com/Recipe-Details.aspx?id=613721 (may not work)