Chinese Spicy Chicken (Le Tze Gee)
Yield
2 servingsPrep
5 minCook
2 minReady
22 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | each |
chicken breasts
skin, bone, 1 inch piece |
|
| 1 | tablespoon |
sherry
|
|
| 1 | tablespoon |
soy sauce, light
|
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | can |
bamboo shoots
dice |
|
| 2 | tablespoons |
hoisin sauce
|
|
| ½ | teaspoon |
red pepper flakes
crushed |
|
| 1 | tablespoon |
scallions, spring or green onions
chopped |
|
| 1 | teaspoon |
ginger
fresh, gratted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | each |
chicken breasts
skin, bone, 1 inch piece |
|
| 15 | ml |
sherry
|
|
| 15 | ml |
soy sauce, light
|
|
| 15 | ml |
cornstarch
|
|
| 1 | can |
bamboo shoots
dice |
|
| 3E+1 | ml |
hoisin sauce
|
|
| 2.5 | ml |
red pepper flakes
crushed |
|
| 15 | ml |
scallions, spring or green onions
chopped |
|
| 5 | ml |
ginger
fresh, gratted |
|
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.
