This is an interesting recipe because it combines Chinese techniques with Italian ingredients . It’s easy to make for the family and sophisticated enough for company.
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Italian Chicken and Sausage Stir-Fry
Instructions
Cut chicken breasts across into 1/2 inch slices. Place in a bowl or heavy plastic bag and pour soy sauce over. Marinate at room temperature for 1 to 2 hours.
Meanwhile, in a wok or large skillet, heat olive oil over high heat. Saute zucchini 3 or 4 minutes or until lightly browned, but still crisp; remove with slotted spoon. Cook sausages over moderate heat, turning until they are cooked through and well browned. Remove to a cutting board and discard all but 2 tablespoons of the pan drippings. Cut the sausages into 1/4 inch slices and set aside.
The recipe may be held at room temperature 1 to 2 hours at this point.
Drain the chicken and pat dry. Heat reserved 2 tablespoons sausage drippings; saute chicken over high heat for 2 to 3 minutes or until browned. Remove pan from heat. Dissolve cornstarch in broth and stir the mixture, the wine or vermouth and garlic into the pan. Return to heat and bring to a boil, stirring constantly. Stir in zucchini, red peppers, sausages and chili oil or hot pepper sauce to taste. Cook stirring constantly, until chicken is cooked through, 2 to 3 minutes. Serve immediately.
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