Hunan Hot and Sour Chicken

40 minutes Prep: 20 minutes Cook: 15 minutes

338 calories per serving view nutrition facts

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2	teaspoons	cornstarch
2	teaspoons	sherry	dry
1/4	teaspoon	salt
1/4	teaspoon	black pepper
1	pound	chicken breasts	skinned, boned, cut into bite size pieces
3 1/2	tablespoons	vegetable oil
1	tablespoon	garlic	minced
2	teaspoons	ginger	minced fresh
1	tablespoon	black beans, fermented	rinsed and drained
1	small	green bell pepper	seeded, and cut into 1 inch pieces
1	medium	carrot	thinly sliced
8	ounces	bamboo shoots	canned, sliced
1	tablespoon	water

Cooking sauce
2	teaspoons	cornstarch
1/2	teaspoon	red pepper flakes
1/2	teaspoon	vegetable oil
2	tablespoons	soy sauce
2 1/2	tablespoons	white wine vinegar
1/2	cup	chicken broth

In a bowl, combine cornstarch, sherry, salt and pepper.

Add chicken and stir to coat, then stir in 1 1/2 teaspoons of the oil and let stand for 15 minutes to marinate.

Prepare cooking sauce by blending all ingredients in another bowl, set aside.

Place a wok or wide frying pan over high heat.

When pan is hot, add 2 tablespoons of the oil.

When oil begins to heat, add garlic, ginger, and black beans.

Stir once, then add chicken and stir-fry until chicken is opaque (about 3 minutes).

Remove chicken from pan.

Add the remaining 1 tablespoon oil to pan.

When oil is hot, add green pepper, carrot and bamboo shoots.

Stir-fry for 30 seconds.

Add water and stir-fry for 1 1/2 minutes.

Return chicken to pan.

Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.

If you like food that produces watery eyes and a burning mouth, pass a little bowl of hot pepper and black bean sauce.

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Serving Size 248g

Amount per Serving

Calories 338 44% of calories from fat