Spicy Chicken
Yield
2 servingsPrep
30 minCook
10 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable oil
|
|
| 2 | each |
chicken breasts
|
|
| 1 | tablespoon |
sherry
|
|
| 1 | tablespoon |
soy sauce, light
|
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | can |
bamboo shoots
(8 ounces), diced |
|
| 2 | tablespoons |
hoisin sauce
|
|
| ½ | teaspoon |
hot chili peppers
crushed |
|
| 1 | tablespoon |
scallions, spring or green onions
chopped |
|
| 1 | teaspoon |
ginger
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable oil
|
|
| 2 | each |
chicken breasts
|
|
| 15 | ml |
sherry
|
|
| 15 | ml |
soy sauce, light
|
|
| 15 | ml |
cornstarch
|
|
| 1 | can |
bamboo shoots
(8 ounces), diced |
|
| 3E+1 | ml |
hoisin sauce
|
|
| 2.5 | ml |
hot chili peppers
crushed |
|
| 15 | ml |
scallions, spring or green onions
chopped |
|
| 5 | ml |
ginger
chopped |
|
Directions
Bone chicken and cube it.
Mix sherry, soy sauce and corn starch.
Marinate chicken in cornstarch mixture for 15 minutes.
Heat oil.
Add chicken 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.
