Greek-Flavoured Chinese Style Chicken

Recipe Ingredients

1		Chicken breast - boned, skinned and ¥
1/2		Zucchini - in 1/4" dice
1/2		Red pepper - in 1/4" dice
1/2		Yellow pepper - in 1/4" dice
1		Onion - in 1/4" dice (small)
2		Garlic - minced
1 1/2 cups	355ml	White wine - (I had half a bottle
		Leftover)
2 tablespoons	30ml	Butter
2 teaspoons	10ml	Dry oregano - rubbed between the p
1/2 teaspoon	2.5ml	Paprika
1 teaspoon	5ml	Lemon pepper
		Marinade
1		Egg white - beat until
2 tablespoons	30ml	Corn starch
1 teaspoon	5ml	Dry oregano - rubbed
		The palms
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Lemon pepper
1/2 teaspoon	2.5ml	Garlic powder

Recipe Instructions

Last weekend, I had to use up some chicken breasts and some assorted half vegetables. I was really in the mood for General Tso's Chicken, but my husband didn't want to eat Chinese food. Here's what I came up with -- it was FABULOUS! Mix all the marinade ingredients together. Put the chicken in the marinade while you dice all those vegetables. Heat about 1 1/2" oil to 375F. In small batches, fry the chicken pieces until they are medium brown.

Heat a wok over high heat, then turn it down to medium. Add the vegetables and the spices. Place the butter on top of the vegetables.

Stir and fry until juices start to come out of the zucchini and everything else is at least partway cooked. Add the wine and crank the heat back up. Cook, stirring constantly, until the liquid makes a syrup. This takes less than 10 minutes. There should be about 1/2 to 3/4 cup sauce.

Serve this with some kind of tiny pasta. I have some I got in the bulk department that cooks up to be about the size of uncooked pearl barley.

Source:
Joan Nathan

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