Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-judi m. phelps (bnvx05a) 1/4 c Dry sherry
1/4 lb Green beans 3 Hot chili peppers*
1 tb Chopped ginger 1/3 c Oil
1/4 lb Yellow summer squash 3 tb Chopped fresh basil
4 Hot chili peppers * 1 lb Boneless chicken breasts
1 lg Carrot Chili oil (optional)
1/4 c Soy sauce (sodium reduced) 1 tb Oil
1 Sweet yellow pepper

*When handling hot peppers, use plastic gloves as oils are very hot
and can burn eyes.

PREPARATION: For marinade, chop ginger and hot peppers and combine in
a glass dish with soy sauce, sherry and oil. Cut chicken into 1-inch
cubes and put in marinade. Cover with plastic wrap and chill at least
4 hours. Trim beans and cut into 1-1/2-inch lengths. Cut squash and
carrot into 1/8-inch diagonal slices. Seed yellow pepper and slice
into thin strips. Seed and chop hot peppers.

COOKING: Heat wok over high heat with the 1 tablespoon oil. While
heating, remove chicken cubes from marinade. Strain marinade and
reserve liquid. Add chicken to wok. Stir fry over medium high heat
until chicken is almost done about 3 minutes. Remove from work and
set aside. Add beans, sliced carrot, and marinade to wok. Cook about
2 minutes, stirring, and then add squash and peppers. Continue
cooking 2 minutes more. Turn off heat. Return chicken to wok and
toss. Chop and add basil and season with chili oil if desired.

Source: Magazine clipping. Converted by MMCONV vers. 1.00

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