xiaoxl/recipe_data huggingface dataset:
Chicken Fricassee With Lime


Ingredients:
whole chicken, flour, shallots, green bell pepper, red bell pepper, limes, juice and zest of, Worcestershire sauce

Directions:
Heat the oil of medium-high heat in a large skillet.  Coat the chicken pieces with flour and cook for about 5 minutes, until browned, turning once.  Reserve pan drippings.
Transfer chicken to a large casserole, and cover with shallots.
Return skillet (with drippings] to medium heat and add bell peppers.  Cook slowly, until softened (about 8-10 minutes].
Add the chicken stock, lime juice, lime zest and cook an additional 5 minutes.
Pour the bell peppers and liquid mixture over the chicken, and then drizzle with Worcestershire.  Cover tightly with foil.
Cook at 375F for 1.5 hours, or until chicken is very tender.
Easy Autumn Cake


Ingredients:
sliced apples, butter, pecans

Directions:
Spray interior of slow cooker with nonstick cooking spray,.
Spoon apples and their juice into slow cooker, spreading evenly over the bottom.
Sprinkle with dry spice cake mix.
Pour melted butter over dry mix.  Top with chopped pecans.
Cook on Low 3 to 5 hours, or until a toothpick inserted into topping comes out dry.
Serve warm from cooker.
Acadia's Chai Spiced Coffee


Ingredients:
coffee, chai concentrate

Directions:
Mix brewed coffee and chai together in microwave safe bowl and microwave for 1-2 minutes.
Pour into two 8-ounce mugs and add 2-tablespoons of non-dairy creamer to each mug & stir.
Grandma Rosy's Angel Buiscuts


Ingredients:
flour, baking soda, baking powder, brown sugar, salt, butter, buttermilk, warm water

Directions:
Add shortening to flour and next 4 ingredients till it is consistency of meal.
Dissolve yeast in the warm water and let rise 10 minutes or so.
Add flour mixture to yeast and mix until smooth.
Put in greased bowl, cover, and refrigerate. (overnight?].
Before baking, remove from Frig, roll out and use cookie cutter to make the biscuits.
and place on cookie sheet. Let them rise 30 minutes.
Bake at 450 for about 10 minutes.
Microwave Chocolate Mug Cake
Category: desserts
By safinabakes1231

This is my own version of the chocolate microwave mug cake. This chocolaty fudgy treat is truly decadent and great for nights when I need a yummy dessert that is ready in less than 10 minutes! Chocolate chips make this recipe even better.

Ingredients:
¼ cup all-purpose flour
¼ cup white sugar
2 tablespoons unsweetened cocoa powder
⅛ teaspoon baking soda
⅛ teaspoon salt
3 tablespoons milk
2 tablespoons canola oil
1 tablespoon water
¼ teaspoon vanilla extract

Directions:
Mix flour, sugar, cocoa powder, baking soda, and salt in a large microwave-safe mug; stir in milk, canola oil, water, and vanilla extract. Cook in microwave until cake is done in the middle, about 1 minute 45 seconds.

Prep time: 5 mins
Cook time: 2 mins
Total time: 7 mins
Yields: 1 cake

Calories: 603.1
Fat: 30.4 g
Saturated fat: 3.2 g
Carbohydrates: 82 g
Sugars: 52.5 g
Dietary fiber: 4.4 g
Protein: 6.9 g
Cholesterol: 3.7 mg
Sodium: 470.2 mg
Buttered-Braised Cabbage
Category: side-dish
By Alexis

This will make you like cabbage in a whole different way.

Ingredients:
¼ cup butter, divided
1 head green cabbage, shredded
ground black pepper to taste

Directions:
Heat 3 tablespoons butter in a large pot over medium-low heat until mostly melted. Add cabbage. Place remaining 1 tablespoon butter on top of the cabbage. Cover and cook until cabbage is tender, about 10 minutes. Uncover and stir cabbage to coat evenly with butter. Remove from heat and let stand, covered, about 3 minutes. Season with black pepper.

Prep time: 5 mins
Cook time: 10 mins
Total time: 18 mins
Yields: 6 servings

Calories: 117.4
Fat: 7.9 g
Saturated fat: 4.9 g
Carbohydrates: 11.5 g
Sugars: 6.3 g
Dietary fiber: 5 g
Protein: 2.6 g
Cholesterol: 20.3 mg
Sodium: 90 mg
No-Oat Apple Crisp
Category: desserts
By Sande

A crispy crust on top, and sweet apples underneath.  Can be served with milk poured over it.

Ingredients:
8  apples
1 cup all-purpose flour
1 cup white sugar
1 tablespoon baking powder
1  egg
1 ½ tablespoons ground cinnamon
¼ cup white sugar
1 tablespoon butter, melted

Directions:
Mix together flour, 1 cup sugar, baking powder, and egg.  The mixture will look like cornmeal. Peel, core, and slice the apples.  Mix together with 1/2 tablespoon cinnamon.  Place apples in a greased 8 inch square pan.  Spread flour mixture over the apples.  Mix together 1 tablespoon cinnamon and 1/4 cup sugar; sprinkle over the top of the crisp.  Drizzle with butter or margarine. Bake at 300 degrees F (150 degrees C) for one hour.  Serve warm.

Yields: 1 - 8 inch square crisp

Calories: 183.6
Fat: 1.6 g
Saturated fat: 0.8 g
Carbohydrates: 42.5 g
Sugars: 30.5 g
Dietary fiber: 2.9 g
Protein: 1.9 g
Cholesterol: 18 mg
Sodium: 135.8 mg
Farmhouse Manicotti With Optional Meat Sauce


Ingredients:
ground beef, mozzarella cheese, ricotta cheese, dried basil, parmesan cheese

Directions:
Cook, rinse & drain manicotti as per package directions.
While that is cooking, brown the meat in a medium frying pan; rinse & drain for low-fat applications!
Preheat oven to 350; grease 13x9 pan; set aside.
Mix meat and spaghetti sauce; spoon 3 cups of sauce into bottom of greased pan; set aside.
In a medium bowl, combine THREE cups mozzarella with ricotta and basil.
Spoon mixture into a ziplock bag, cut off one corner, squeeze into pasta shells; lay finished shells into sauce in pan.
After all shells have been filled and nestled cutely together, pour remaining sauce over shells.
Sprinkle with remaining mozzarella.
Bake for 15 minutes; sprinkle with parmesan; bake for 10 more minutes.
Serve immediately.  Yum!
Greek Yogurt With a Honey/Fig/Date Swirl


Ingredients:
walnuts, pine nuts, fresh figs, dates, honey, water, cinnamon stick, mint leaves

Directions:
Toast the nuts in a saute pan over medium heat until they become fragrant.
Put the nuts onto a plate and set aside; when cool enough to handle, chop them roughly.
In a small saucepan over medium heat, add the figs, dates, honey, water, lemon juice, and cinnamon stick.
Cook for about 10 minutes until fruit is soft.
Set aside and let it cool slightly; remove the cinnamon stick.
Place the yogurt in a big bowl.
Spoon the warm fruit onto the yogurt and gently swirl the fruit through the yogurt.
Sprinkle on the nuts and garnish with mint leaves.
Serve immediately.
Nutella® Banana Split Bread
Category: bread
By Serena Goldstein

Banana bread with chocolate chips, Nutella® swirls, and caramel sauce.

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 cup mashed ripe bananas
3 tablespoons whipping cream
1 cup white sugar
½ cup butter, softened
1  egg
1 (6 ounce) package semisweet chocolate chips
½ cup chopped pecans
¼ cup chocolate-hazelnut spread (such as Nutella®)
1 cup packed brown sugar
½ cup half-and-half
4 tablespoons butter
1 pinch salt
1 tablespoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Whisk together flour, baking powder, and baking soda in a medium bowl. Combine bananas and cream in another bowl. Cream sugar and butter in a third bowl with an electric mixer until light and fluffy. Beat in egg. Add flour mixture in 2 batches, alternating with the banana mixture, beating batter briefly after each addition. Fold in chocolate chips and pecans. Pour batter into the prepared pan. Place chocolate-hazelnut spread in a microwave-safe bowl. Microwave on High until melted, about 25 seconds. Pour over the batter in the pan and swirl in with a knife. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. While the bread is baking, whisk the brown sugar, half-and-half, butter, and salt in a saucepan over medium-low heat until it thickens, 5 to 7 minutes. Add vanilla and cook until a bit thicker, about 1 minute. Remove from heat and cool slightly. Pour sauce into a jar and refrigerate until cold. Cool the bread in the pan for 10 minutes before removing to a wire rack to cool completely. Serve with caramel sauce.

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 35 mins
Yields: 1 9x5-inch loaf

Calories: 732.1
Fat: 35.5 g
Saturated fat: 17.9 g
Carbohydrates: 102.4 g
Sugars: 71.4 g
Dietary fiber: 3.5 g
Protein: 7 g
Cholesterol: 79.5 mg
Sodium: 316.2 mg
Spinach, Feta, and Sun-Dried Tomato Phyllo Triangles


Ingredients:
frozen chopped spinach, feta cheese, of fresh mint, sun-dried tomato, kalamata olive, eggs, garlic, fresh lemon juice, lemon zest, fresh ground black pepper, kosher salt, phyllo dough, unsalted butter

Directions:
Position racks in the top and bottom thirds of the oven and heat the oven to 375°F In a large bowl, combine the spinach, feta, mint, sun-dried tomatoes, olives, eggs, garlic, lemon juice and zest, pepper, and salt. Mix well.
Unroll the phyllo and lay it flat on a clean, dry surface. Cover completely with plastic wrap. Working with one sheet of phyllo at a time, and keeping the rest covered with the plastic wrap to keep it from drying out, place a sheet vertically in front of you. Brush the phyllo with butter and cover with another sheet. Butter the top sheet and cut the phyllo lengthwise into equal 3-inch-wide strips. Spoon 2 teaspoons of filling on the lower end of each strip as shown in the left photo below. Fold up the phyllo strips as you would a flag to create a neat triangle, being careful not to roll too tightly or the triangles will crack when baked. Transfer to a baking sheet and cover with plastic. Repeat with the rest of the phyllo and filling until you run out of filling.
Butter two sheet pans. Arrange the phyllo triangles on the prepared baking sheets in a single layer. Brush the tops of the triangles with melted butter and bake until golden brown, 15 to 20 minutes, switching the positions of the pans halfway through baking.
Make Ahead Tips. Assembled, unbaked phyllo triangles can be frozen for up to a month. Freeze the triangles on the baking sheet. When frozen, transfer them to an airtight container, setting parchment or plastic wrap between layers if needed, and return to the freezer. Bake as directed above (do not thaw the triangles first]; baking time will be 20 to 25 minutes.
Beef Sukiyaki
Category: soups-stews-and-chili
By Allrecipes

Vegetables, noodles, and beef are served in a steaming, flavorful broth made with dashi, mirin, and soy sauce in this Japanese dish, sukiyaki.

Ingredients:
1 ½ cups prepared dashi stock
¾ cup soy sauce
¾ cup mirin
¼ cup white sugar
8 ounces shirataki noodles
2 tablespoons canola oil
1 pound beef top sirloin, thinly sliced
1  onion, thinly sliced
1 tablespoon canola oil
2 stalks celery, thinly sliced
2  carrots, thinly sliced
5  green onions, cut into 2 inch pieces
4 ounces sliced fresh mushrooms (button, shiitake, or enoki)
1 (14 ounce) package firm tofu, cut into cubes

Directions:
Combine dashi, soy sauce, mirin, and sugar in a bowl and set aside. Soak noodles in boiling water for 1 minute. Drain and rinse under cold water. Heat 2 tablespoons canola oil; cook and stir beef in the hot oil until no longer pink, 2 to 3 minutes. Drain and set aside. Heat 1 tablespoon canola oil in the skillet; cook and stir onion, celery, carrot, and mushrooms until softened, about 4 minutes. Stir in green onions, and dashi mixture, noodles, beef, and tofu. Bring to a simmer. Divide hot sukiyaki among four bowls and serve.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 4 servings

Calories: 576.4
Fat: 25.6 g
Saturated fat: 5.4 g
Carbohydrates: 44.9 g
Sugars: 32.8 g
Dietary fiber: 5.2 g
Protein: 34.4 g
Cholesterol: 61.2 mg
Sodium: 2940.5 mg
Gluten-Free Pumpkin Bread and Cream Cheese Icing
Category: breakfast-and-brunch
By dm5533

It is the best GF bread I have ever made.

Ingredients:
3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
4  eggs
⅔ cup water
2 cups gluten-free all-purpose baking flour (such as Bob's Red Mill®)
1 cup gluten-free baking mix (such as Bisquick® Gluten Free®)
2 ½ teaspoons pumpkin pie spice
2 teaspoons baking soda
½ teaspoon baking powder
1 (8 ounce) package cream cheese, softened
½ cup confectioners' sugar
¼ cup milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans. Mix white sugar, pumpkin puree, vegetable oil, eggs, and water together in a large bowl until smooth. Whisk baking flour, baking mix, pumpkin pie spice, baking soda, and baking powder together in a separate bowl; stir into pumpkin mixture until batter is just blended. Pour batter into the prepared pans. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Beat cream cheese, confectioners' sugar, and milk together in a bowl using an electric mixer until icing is smooth. Spread icing over pumpkin bread.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 2 loaves

Calories: 382.1
Fat: 20.1 g
Saturated fat: 5.3 g
Carbohydrates: 49 g
Sugars: 42.8 g
Dietary fiber: 1 g
Protein: 3.8 g
Cholesterol: 62.2 mg
Sodium: 297.7 mg
Cilantro-Jalapeno Hummus and Tabouli (A La Pita Jungle)


Ingredients:
quinoa, water, fresh parsley, green onions, lemons, olive oil, black pepper, salt, garbanzo beans, garlic cloves, limes, kosher salt, cayenne pepper, cumin, olive oil, fresh cilantro, cucumbers

Directions:
Tabouli:
Place quinoa in a fine-mesh wire strainer.
Rinse several times, rubbing the grains together to remove the bitter outer layer.
Place water and quinoa in a small saucepan.
Bring to a boil then reduce heat to a simmer and cover.
Cook for 10 to 15 minutes or until all water has been absorbed.
Let cool.
Once the quinoa has cooled completely, mix together with the rest of the ingredients.
Refrigerate for at least one hour or overnight.
Hummus:
Add all ingredients, except for the reserved garbanzo bean juice, to the work bowl of your food processor.
Process until well blended.
While the processor is still running, slowly add reserved garbanzo bean juice through the feed chute until desired consistency is reached.
To Serve:
Spread the hummus evenly onto 5 dinner plates.
Split the tabouli into 5 servings as well, and plop into the center of each plate on top of the hummus.
Serve with pitas and sliced cucumbers.
Strawberry Iced Coffee


Ingredients:
vanilla ice cream, strawberry ice cream, strawberry syrup, strawberries

Directions:
Put ice creams in a rocks glass., Pour in the coffee., Spoon whipped cream on top., Pour syrup over cream., Garnish with the strawberries.
Carolyn's Spicy Cheese Cookies


Ingredients:
sharp cheddar cheese, butter, flour, salt, cayenne pepper

Directions:
Using hands, cream butter and cheese., Add dry ingredients.  Mix well., Form small balls and flatten with fork on ungreased cookie sheet., Bake at 350 for 15-20 minutes.
Caesar Salad


Ingredients:
romaine lettuce, garlic cloves, horseradish, Worcestershire sauce, black pepper, extra virgin olive oil, lemon juice, parmesan cheese, bacon, capers, croutons

Directions:
After washing salad and draining well, place in a salad sac and transfer to the freezer for 20 minutes then to the refrigerator until ready to serve. It makes the lettuce very crispy.
Cut half of one garlic cloves and rub bottom/sides of the bowl. Add yolk, Dijonnaise and horseradish; whisk until well blended. Add pressed garlic, Worcestershire and freshly ground black pepper; whisk again.
Pour gently olive oil in the mixture, whisking at the same time. Add lemon juice and grated cheese to dressing.
When ready to serve, add chilled lettuce and toss until well coated. Add bacon, capers and croutons; combine with the salad. Place in 4 serving plate and sprinkle more cheese on top. Makes 4 servings.
Low Cholesterol Turkey Tacos
Category: main-dish
By LadyBlitz

Tacos made from ground turkey for a tasty, low-cholesterol change. Choose your favorite toppings to complement the turkey.

Ingredients:
1 pound lean ground turkey
1  onion, diced
½ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 cup Mexican salsa (such as Herdez®), drained
1 (4.5 ounce) can diced green chile peppers, drained
1 tablespoon chopped fresh cilantro, or to taste  (Optional)
salt and ground black pepper to taste
12  taco shells
2  avocados, sliced, or to taste  (Optional)
1 cup shredded Monterey Jack cheese, or to taste  (Optional)
1 cup shredded lettuce, or to taste  (Optional)
1 cup diced tomatoes  (Optional)

Directions:
Heat a lightly oiled skillet over medium-high heat. Saute the turkey and onion until browned, about 8 minutes. Drain and discard juice. Stir chile powder, garlic powder, and onion powder into the turkey mixture until well combined. Mix in salsa, green chile peppers, cilantro, salt, and pepper. Cook and occasionally stir taco filling until flavors meld, 7 to 10 minutes. Fill taco shells with taco filling. Top with avocado, shredded Monterey Jack cheese, lettuce, and tomatoes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 12 tacos

Calories: 468.3
Fat: 27.7 g
Saturated fat: 7.8 g
Carbohydrates: 33.7 g
Sugars: 5.5 g
Dietary fiber: 8 g
Protein: 24.8 g
Cholesterol: 72.7 mg
Sodium: 806.6 mg
Bread in a Bag
Category: bread
By southernbelle

Simple, delicious homemade bread! Great for kids who are anxious to help out with dinner.  Simply 'squish' ingredients in a large resealable bag before lightly kneading and baking!

Ingredients:
3 cups all-purpose flour, divided
3 tablespoons white sugar
1 (.25 ounce) package rapid rise yeast
1 cup warm water
3 tablespoons non-fat dry milk
3 tablespoons olive oil
1 ½ teaspoons salt

Directions:
In a large resealable freezer bag, combine 1 cup of flour, sugar, yeast and warm water. Squeeze most of the air out of the bag, and seal. Squish with your hands until the well blended. Set aside to rest for 10 minutes at room temperature, or until bubbles appear. In a separate bowl, stir together 1 cup of flour, dry milk, oil and salt. Pour into the resealable bag and squeeze out most of the air. Seal, and squish until well blended. Add the last cup of flour to the bag, and continue mixing in the same manner until well blended. Remove the dough from the bag, and place on a floured surface. Knead for 5 to 8 minutes. Form into a small loaf, and place in a greased 8x4 inch loaf pan. Cover with a towel, and allow to rise for about 30 minutes, or until your finger leaves an impression when you poke the top of the loaf gently. Preheat the oven to 375 degrees F (190 degrees C). Bake the bread for 35 minutes in the preheated oven, until golden brown.

Prep time: 45 mins
Cook time: 35 mins
Total time: 1 hr 20 mins
Yields: 10 servings

Calories: 196.9
Fat: 4.5 g
Saturated fat: 0.6 g
Carbohydrates: 33.8 g
Sugars: 5 g
Dietary fiber: 1.2 g
Protein: 4.9 g
Cholesterol: 0.4 mg
Sodium: 361.9 mg
Slow Cooker Chicken Parmigiana Meatloaf


Ingredients:
lean ground turkey, eggs, onion, garlic powder, mozzarella cheese

Directions:
1. In a medium bowl, combine the chicken (or turkey], eggs, onion, breadcrumbs, Italian seasoning, garlic powder, 1/2 cup marinara and 1/2 cup cheese (it's easiest to just use your hands to do this].
2. Spray an 8x5-inch loaf pan with nonstick spray (metal or glass- see notes below]. Scoop the meatloaf mixture into the pan and smooth the top. Spread the remaining 1/2 cup of marinara sauce over the top. Sprinkle remaining 1 cup of cheese on top. Put the pan in a 6-quart slow cooker and place the lid on top. Cook for 7 to 8 hours on low (or 4 hours on high].
3. Slice, and serve.
Southern bbq sauce


Ingredients:
molasses, ketchup, brown sugar, liquid smoke, vinegar, vinegar, dry mustard, garlic powder

Directions:
"Combine all ingredients in a sauce pan and simmer on low heat for 30 minutes."
Kansas City Steak Strips


Ingredients:
lean round steak, butter, margarine, mushroom pieces, onion, chili sauce, Make Your Own Chili Sauce, all-purpose flour, cold water

Directions:
Cut steaks into thin strips.
Heat 3 tablespoons butter in a large skillet over medium-high heat.
Add mushrooms and onion and saute about 2 minutes, until tender, then remove with a slotted spoon and set aside.
Add remaining butter to skillet, then add steak strips.
Saute for 5 minutes, stirring occasionally, or until strips are browned on all sides.
Add chili sauce, cover and simmer about 10 minutes or until meat is tender.
Blend flour with cold water and stir into skillet.
Cook, stirring continually, for about 5 minutes or until mixture comes to a boil.
Reduce heat and return mushrooms and onions to skillet.
Add green beans and mix well.
Cook about 2 minutes, or until beans are heated through (do not boil].
Serve over hot egg noodles.
Fruited Cream Cheese Spread


Ingredients:
"cream cheese"

Directions:
Beat cream cheese and preserves in medium bowl with electric mixer on medium speed until fluffy.
Store covered in refrigerator.
0 Carb & 0 Cal Gummy Worms!!


Ingredients:
gelatin, boiling water

Directions:
Stir all ingredients until dissolved.
Pour the mixture onto a large dinner plate and refrigerate.
It will set in about 20 minutes.
You can either slice it into worms, or roll up the rubbery disk of gelatin and cut it every 1/4 inch with a large pair of scissors.
You can also use tiny cutters to make little shapes.
Total Recipe: 50 Cal (0% from Fat, 100% from Protein, 0% from Carb]; 12 g Protein; 0 g Tot Fat; 0 g Carb; 0 g Fiber; 5 mg.
Calcium; 0 mg Iron; 7 mg Sodium; 0 mg Cholesterol.
Super Sesame Chicken Wings


Ingredients:
soy sauce, water, sugar, green onions, garlic cloves, sesame seeds, ground black pepper, ground cayenne pepper, chicken wings

Directions:
In a large food storage bag, combine soy sauce, water, sugar, sesame oil, green onions, garlic, sesame seeds, and peppers.
Add chicken wings; turn bag to coat well.
Seal and refrigerate for at least 2 hours, or overnight, turning occasionally. I've often marinate them for 2 days for that extra flavor.
Remove chicken to a shallow rack in baking dish or roasting pan.
Discard the marinade.
Bake wings, uncovered, at 350° for 30 minutes. Turn wings and bake 25 minutes longer, or until tender.
At first I thought 55 minutes baking time would be too long, but they turn out tender and moist.
These are not as high calorie as stated to the right because nearly all of the ingredients are discarded with the marinade.
Enjoy.
Vegetarian Meatloaf


Ingredients:
onion, real butter, eggs, cheddar cheese, brown sugar, ketchup, butter, garlic powder, sage

Directions:
In frying pan, brown onions in butter.
Mix veggieburger, onions & butter that you have browned, eggs, bread, sage, garlic powder and cheese.
Before putting mixture in 9" X 13" pan, butter the bottom & sides of pan.  Then layer the bottom with brown sugar.  Drizzle ketchup on top -- then you are ready to put mixture in pan.
Bake at 350 degrees covered with foil for 45 minutes.  Take off foil for the last 15 minutes to brown the top.
Then eat!  =o].
Total bake time = 1 hour.
Chicken and Soy Sauce


Ingredients:
wine, soy sauce, salt, pepper, cornstarch, green onions, garlic, cucumber, water chestnut, soy sauce, water, sugar, vinegar, wine, pepper, cornstarch

Directions:
Mix together the first 5 ingredients; add 1 tablespoon oil and chicken, coating well (the oil should keep the chicken shreds separate during stir-frying].
Heat 1 1/2 tablespoons oil in wok or large skillet; add chicken mixture and stir-fry until medium well then move to side of pan.
Add green onions, garlic, and sesame oil to available space in pan and stir-fry until fragrant.
Add cucumber, water chestnuts, and red pepper and stir briefly.
In small bowl, mix together the soy sauce, water, sugar, vinegar, wine, dash pepper, and cornstarch; stir into wok or skillet; cover and cook until steamy, then stir to mix well.
Serve immediately.