Chinese Spicy Chicken (Le Tze Gee)
Submitted by mkme2
Quick stir-fried chicken with hoisin sauce, bamboo shoots, and red pepper flakes. This spicy Chinese dish is ready in just 22 minutes, perfect over steamed rice.
YIELD
2 servingsPREP
5 minCOOK
2 minREADY
22 minThis is the kind of lightning-fast stir-fry that proves you don’t need an hour to make dinner taste this good.
Cubed chicken gets a quick marinade in soy and sherry, then hits a screaming-hot wok for just 2 minutes.
Hoisin sauce brings sweet-savory depth while red pepper flakes add the heat, and bamboo shoots contribute a satisfying crunch.
Fresh ginger and scallions keep it bright and aromatic, and the whole thing is done before your rice finishes cooking.
Kitchen Tips
- Cut the chicken into uniform 1-inch cubes for even, lightning-quick cooking
- Have everything prepped and ready (mise en place) before you start; this moves incredibly fast
- Use high heat and don’t stir constantly; let the chicken get a bit of sear and caramelization
- Adjust the red pepper flakes to your heat tolerance (start with ¼ teaspoon if sensitive to spice)
Variations
- Add bell peppers, snow peas, or water chestnuts for extra vegetables, color, and texture
- Use roasted cashews or peanuts for crunch instead of (or in addition to) bamboo shoots
- Substitute pork tenderloin, shrimp, or firm tofu for the chicken breast
Ingredients
Directions
Bone chicken and cube it.
Mix sherry, soy sauce and corn starch.
Marinate chicken in cornstarch mixture for 15 minutes.
Heat oil.
Addchicken cornstarch mixture and stir-fry for 2 minutes.
Remove chicken.
Add bamboo shoots, hoison sauce, scallion, ginger and crushed red peppers.
Stir well, then add chicken and serve.
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