Hunan Hot and Sour Chicken

50 minutes Prep: 30 minutes Cook: 20 minutes

338 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	teaspoons	cornstarch
2	teaspoons	sherry	dry
1/4	teaspoon	salt and black pepper
1	pound	chicken breasts	skinned,, boned, and cut in bitesize pieces
3 1/2	tablespoons	vegetable oil
1	tablespoon	garlic	minced
2	teaspoons	ginger	fresh, minced
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	sliced
1	tablespoon	water

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

Directions

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

Add chicken and stir to coat, then stir in 1 1/2 t 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 T 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 T 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.

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Nutrition Facts

Serving Size 248g

Amount per Serving

Calories 338 44% of calories from fat

	% Daily Value*
Total Fat 17.0g	26%
Saturated Fat 3.0g	14%
Trans Fat 0.0g
Cholesterol 97mg	32%
Sodium 605mg	25%
Total Carbohydrate 8.0g	3%
Dietary Fiber 1.0g	5%
Sugars 2.0g
Protein 37.0g	75%

Vitamin A	54%		Vitamin C	28%
Calcium	3%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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