Richard Hall - Wind Champion III
Wind Champion III
Richard Hall
Buy This Art Print At






WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Poultry Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create an act of integrity, and faith."


Brussels Sprout and Chicken Stir-Fry




"Poultry is for the cook what canvas is for the painter."
- Jean-Anthelme Brillat-Savarin

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!

Friday, November 10, 2006

Your patronage of our affiliate partners supports this web site.  We thank you!


[Flag Campaign icon]


Brussels Sprout and Chicken Stir-Fry
Gourmet Archives

1 large egg white
1 tablespoon plus 1 teaspoon cornstarch
1 whole boneless, skinless chicken breast, cut into -inch pieces
2 pints Brussels sprouts, trimmed and halved
1/4 cup peanut oil
1 shallot, minced
1 garlic clove, minced
1 tablespoon plus 1 teaspoon minced fresh gingerroot
1 red bell pepper, cut into 3/4-inch pieces
6 scallions, cut diagonally into 3/4-inch pieces (1 1/4 cups)
3 tablespoons soy sauce
1 teaspoon sugar
1 1/2 tablespoons rice vinegar
1/3 cup chicken stock
1 teaspoon Oriental sesame oil

In a bowl whisk together egg white and 1 tablespoon cornstarch, and chicken and let mixture stand for 10 minutes.
In a large saucepan of boiling salted water cook Brussels sprouts 2 1/2 minutes or until they are just crisp-tender, drain them in a colander and refresh them under cold water.
Heat a wok over moderately high heat and in it heat the peanut oil until hot but not smoking. Add chicken, drained, stir-fry it 45 seconds to 1 minute or until it is opaque and just firm, and transfer it with a slotted spoon to a bowl.
Heat the oil remaining in wok until very hot but not smoking and in it stir-fry shallot, garlic and gingerroot 30 seconds. Add bell pepper and stir-fry mixture 2 minutes. Add scallions and Brussels sprouts and stir-fry mixture 1 minute.
In a small bowl whisk together soy sauce, sugar, vinegar, broth, sesame oil, the remaining 1 teaspoon cornstarch, add 1 teaspoon cold water, make a well in center of the vegetables and whisk soy sauce mixture into the well. Bring liquid to a boil, stir together vegetable mixture to combine it well and simmer it for 1 minute. Stir in the chicken, season with salt and pepper and cook it for 30 seconds or until chicken is heated through. 4 servings.

Index - Poultry Recipe Archives

WB01419_1.gif (2752 bytes)

wb01507_.gif (1247 bytes) Home wb01507_.gif (1247 bytes) Sitemap wb01507_.gif (1247 bytes) Recipe of the Day wb01507_.gif (1247 bytes) Art Gallery wb01507_.gif (1247 bytes) Cafe wb01507_.gif (1247 bytes) Articles wb01507_.gif (1247 bytes) Cookbooks
wb01507_.gif (1247 bytes) Cajun Country wb01507_.gif (1247 bytes) Features wb01507_.gif (1247 bytes) Chefs wb01507_.gif (1247 bytes) Food Quotes wb01507_.gif (1247 bytes) Gift Gallery wb01507_.gif (1247 bytes) Favorites wb01507_.gif (1247 bytes) Basics
wb01507_.gif (1247 bytes) Recipe Archives wb01507_.gif (1247 bytes) Links wb01507_.gif (1247 bytes) Guestbook wb01507_.gif (1247 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright 1999-2003 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: September 25, 2000.