Hunan Hot and Sour Chicken
Next time when you crave Chinese food, instead of take-out, make this quick, easy and delicious hot and sour chicken. Serve it over a bed of rice, your dinner is served.
Ingredients
| 2 | teaspoons |
cornstarch
|
|
| 2 | teaspoons |
sherry
dry |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
* |
| 1 | pound |
chicken breasts
skinned, boned, cut into bite size pieces |
|
| 3 ½ | tablespoons |
vegetable oil
|
|
| 1 | tablespoon |
garlic
minced |
|
| 2 | teaspoons |
ginger
minced fresh |
|
| 1 | tablespoon |
black beans, fermented
rinsed and drained |
* |
| 1 | small |
green bell peppers
seeded, and cut into 1 inch pieces |
|
| 1 | medium |
carrots
thinly sliced |
|
| 8 | ounces |
bamboo shoots
canned, sliced |
|
| 1 | tablespoon |
water
|
|
| Cooking sauce | |||
| 2 | teaspoons |
cornstarch
|
|
| ½ | teaspoon |
red pepper flakes
|
* |
| ½ | teaspoon |
vegetable oil
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 ½ | tablespoons |
white wine vinegar
|
|
| ½ | cup |
chicken broth
|
|
Directions
In a bowl, combine cornstarch, sherry, salt and pepper. Add chicken and stir to coat, then stir in 1½ 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 1½ 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.
Nutrition Facts
Serving Size 248g (8.7 oz)
Paul
Great Recipe, we loved it!
about 1 year ago