*  Exported from  MasterCook II  *

                           Malay Spiced Chicken

Recipe By     : F.A.T.R. Quick & Easy Stir-Fry Recipes No.76, 1995
Serving Size  : 4    Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         boneless skinless chicken breasts
   2      medium        onions
   4      cloves        garlic
   1      piece         fresh ginger root-3/4 inch long -- peeled
   1      teaspoon      ground cumin
   1      teaspoon      ground nutmeg
   1      teaspoon      ground turmeric
     1/2  teaspoon      ground cinnamon
     1/4  teaspoon      ground red pepper
     1/4  teaspoon      ground cloves
   3      tablespoons   vegetable oil
   1      teaspoon      lemon peel
     2/3  cup           water
   1      tablespoon    sugar
   2      tablespoons   distilled white vinegar
     1/2  teaspoon      salt
                        Hot cooked rice

Rinse chicken; pat dry with paper towels.  Cut chicken crosswise into 1/2 
inch wide strips.  Chop onions, garlic and ginger.  Combine cumin, nutmeg, 
turmeric, cinnamon, red pepper, and cloves in cup.  Set aside.

Heat wok over medium heat until warm.  Add spice mixture; cook and stir 
until lightly toasted and fragrant.  Return spice mixture to bowl.  
Increase heat to high.

Drizzle oil into wok and heat 30 seconds.  Add onions, garlic, ginger and 
lemon peel; stir fry about 5 minutes or until lightly browned.  Add 
chicken and spice mixture; stir fry until chicken is no longer pink in 
center and is coated with spice mixture.  Stir in water, sugar, vinegar 
and salt.  Bring to a boil.  Stir until half the liquid evaporates and 
mixture thickens.  Spoon chicken mixture over rice.
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