Meat/Yokohama Chicken
| A: | 1T canola oil |
| 4 red hot Asian peppers, dried and seeds removed | |
| 2c garlic, sliced thin | |
| B: | 1 large chicken breast, about 10oz |
| C: | 1 onion, cut into wedges |
| 2 carrots, sliced on the bias | |
| D: | 1/2t soy sauce |
| E: | 2T chili garlic sauce |
| 1. | Place (A) in wok and fry until fragrant, remove solids and reserve. Alternately use chili oil. |
| 2. | Poach (B) in salted water, chop into large chunks and add to wok. Fry until just cooked through and starting to brown. Remove and reserve meat. |
| 3. | Add (C) to wok and fry about 1 minute, under cooking so vegetables are still firm. |
| 4. | Return reserved meat and peppers to wok, add (D) and stir fry over high heat for about 30 seconds. Serve over steamed rice, topped with (E). |
Servings: 2
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