Hunan Hot & Sour Chicken

Name: Hunan Hot and Sour Chicken
Yield: 4
Cuisine: Asian
Ingredients: cornstarch; sherry; salt; black pepper; chicken breasts; vegetable oil; garlic; ginger; black beans, fermented; green bell peppers; carrots; bamboo shoots; water; cornstarch; red pepper flakes; vegetable oil; soy sauce, tamari; white wine vinegar; chicken broth

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.

Yield

4 servings

Prep

20 min

Cook

15 min

Ready

40 min

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
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

Ingredients

Amount	Measure	Ingredient	Features
1E+1	ml	cornstarch
1E+1	ml	sherry dry
1.3	ml	salt
1.3	ml	black pepper
453.6	g	chicken breasts skinned, boned, cut into bite size pieces
53	ml	vegetable oil
15	ml	garlic minced
1E+1	ml	ginger minced fresh
15	ml	black beans, fermented rinsed and drained	*
1	small	green bell peppers seeded, and cut into 1 inch pieces
1	medium	carrots thinly sliced
231.2	ml/g	bamboo shoots canned, sliced
15	ml	water

Cooking sauce
1E+1	ml	cornstarch
2.5	ml	red pepper flakes
2.5	ml	vegetable oil
3E+1	ml	soy sauce, tamari
38	ml	white wine vinegar
118	ml	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.