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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. boneless skinless chicken breasts (or thighs, cut into 1″X!/2″X1/4″ pieces)
- 1 tsp. light soy sauce
- 1 Tbsp. fresh lemon juice
- 1 tsp. raw sugar (or brown)
- 1 Tbsp. shao hsing wine (or sherry)
- 2 Tbsp. cornstarch
- 4 Tbsp. peanut oil
- 5 scallions (white and light green parts only cut thinly on the bias)
- 3 fresh ginger (″ cube, peeled and cut into fine julienne)
- 2 chile peppers (ripe red fresno or jalapeno, sliced thinly on the bias)
- 2 Equal
- 2 lemons
- 2 Tbsp. shao hsing wine (or sherry)
- 2 Tbsp. light soy sauce
- 1 lb. broccoli florets (broken up into bite sized pieces, with the large stalks peeled and cut into thin slices, If you do not like the stalks don’t use them, but Zak likes them better than the florets, and I think they are delicious, so into the wok they go.)
- 2 lemons
- 1 lemon (washed and cut in half longitudinally, then cut into 1/4″ thick half-moon slices)
- 1/4 tsp. sesame oil
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