Rainbow Chicken
| Yield: | 6 Servings |
| Categories: | Poultry |
| 3/4 | lb | Chicken breast; skinned, boned |
| 2 | Eggs lightly beaten | |
| Marinade | ||
| 1/2 | Medium-size onion | |
| 1/2 | Medium-size green pepper | |
| 1 | lg | Stalk celery |
| 1/2 | Carrot; peeled | |
| 2 | tb | Sliced bamboo shoots |
| 2 | ts | Sugar |
| 1/2 | ts | Salt |
| 1/3 | ts | Accent |
| 4 | ts | Vinegar |
| 2 | ts | Rice wine |
| 1/4 | ts | Sesame oil |
| 1 1/2 | ts | Chili paste w/garlic |
| 1 | c | Water |
| Cornstarch | ||
| 3 | c | Peanut oil plus |
| 2 | ts | Peanut oil |
| MARNINADE | ||
| 4 | ts | Rice wine |
| 1 | ts | Sugar |
| 1 | ts | Salt |
| 1 | ts | Accent |
| 4 | ts | Light soy sauce |
| 1 | ts | Bird's Dessert Mix |
| 2 | tb | Cornstarch |
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