Hunan Hot and Sour Chicken (#2274)

Serves
Ready
4
35
Minutes
Prep
Cook
20
Minutes
15
Minutes
Categories
Stir Fries Asian Chinese Main
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Ingredients

  • 2 tsp Cornstarch
  • 2 tsp Sherry dry
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 pound Chicken Breasts skinned, boned, cut into bite size pieces
  • 3 1/2 tablespoons Vegetable Oil
  • 1 Tbsp Garlic minced
  • 2 tsp Ginger minced fresh
  • 1 Tbsp Black Beans, Fermented rinsed and drained
  • 1 small Green Bell Peppers seeded, and cut into 1 inch pieces
  • 1 medium Carrots thinly sliced
  • 8 oz Bamboo Shoots canned, sliced
  • 1 Tbsp Water

Cooking Sauce

  • 2 tsp Cornstarch
  • 1/2 tsp Red Pepper Flakes
  • 1/2 tsp Vegetable Oil
  • 2 tablespoons Tamari Soy Sauce
  • 2 1/2 tablespoons White Wine Vinegar
  • 1/2 cup Chicken Broth

Directions

  1. In a bowl, combine cornstarch, sherry, salt and pepper.
  2. Add chicken and stir to coat, then stir in 1 1/2 teaspoons of the oil and let stand for 15 minutes to marinate.
  3. Prepare cooking sauce by blending all ingredients in another bowl, set aside.
  4. Place a wok or wide frying pan over high heat.
  5. When pan is hot, add 2 tablespoons of the oil.
  6. When oil begins to heat, add garlic, ginger, and black beans.
  7. Stir once, then add chicken and stir-fry until chicken is opaque (about 3 minutes).
  8. Remove chicken from pan.
  9. Add the remaining 1 tablespoon oil to pan.
  10. When oil is hot, add green pepper, carrot and bamboo shoots.
  11. Stir-fry for 30 seconds.
  12. Add water and stir-fry for 1 1/2 minutes.
  13. Return chicken to pan.
  14. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.
  15. If you like food that produces watery eyes and a burning mouth, pass a little bowl of hot pepper and black bean sauce.
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