Chili Chicken with Pine Nuts
4 boneless, skinless chicken breasts
4 T. corn oil
1 sweet red pepper (cored, seeded and cut into thin strips)
1 sweet green pepper (cored, seeded, and cut into thin strips)
1 red chili pepper (seeded and finely chopped)
1 green chili pepper (seeded and finely chopped)
1/4 c. pine nuts
1 garlic clove, finely chopped
4 T. dry white wine
2 T. lemon juice
3 T. oyster sauce
1 tsp. chili sauce
2 tsp. sugar
4 T. light soy sauce
1 T. corn starch
salt and fresh ground pepper
2 scallions, slices diagonally, for garnish
Pat the chicken dry with paper towels. Cut chicken into 1/2 x 2 in strips. Sprinkle with salt and pepper. Pour 2 T. of the olive oil into a wok or large skillet. Place over high heat and add the chicken strips. Cook, stirring constantly for 5 minutes or until tender. Remove the chicken and reserve.
Heat the remaining oil in the wok or skillet and stir fry the peppers for 2 minutes - until just cooked. Lift out and reserve.
Cook the chili peppers, pine nuts, and garlic over a medium heat for 1 minute. Drain off and discard any excess fat, then add the white wine, lemon juice, oyster sauce, sugar and chili sauce. Cook, stirring frequently for 1 minute.
Blend the soy sauce and cornstarch together, then add to the chili mixture and bring to a boil. Return the cooked chicken and pepper strips to teh wok or skillet, then cover and cook over a medium heat until the chicken has warmed through.
Serve. Place the chicken mixture on a warmed serving plate and sprinkle with the sliced scallions.