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Imperial Chicken Recipe

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This recipe for Imperial Chicken, by , is from Cooking in the Tropics 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Blyth
Added: Sunday, May 25, 2008


1 large chicken
1-1/2 tsp. sugar
1-2 tsp. hot sauce - Tabasco
dash MSG or salt
1-2 tsp. sesame oil
3 tsp. oyster sauce
2 large green peppers, chopped
1 c. peanuts (unsalted)

Cut chicken into bite-sized pieces. Combine sugar, hot sauce, MSG or salt, oil and oyster sauce (enough to just cover chicken) and marinate chicken overnight if possible or 4 hours minimum.

Prepare vegetables. Heat frying pan until very hot. Add oil. Stir-fry chicken until almost cooked. Quickly place in casserole dish and cover to keep warm. Add more oil to empty frying pan. Saute vegetables until crisp tender. Add small amount of oyster sauce if pan becomes too dry. Add peanuts at the end. Add chicken to reheat. Serve over rice.

NOTE: For the vegetables bamboo shoots, water chestnuts, and/or snow peas work well.




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