This one is for you Michael … I know it always was your favorite thing to order from Chinese restaurants.
1 lb boneless chicken thighs or breasts
1 Tbsp light soy sauce
1 egg lightly beaten
1-2 Tbsp corn starch
Fresh ground pepper
Cut chicken into cubes and combine with the egg, soy sauce, pepper and enough corn starch to coat the chicken well. Set aside.
2 Tbsp dark soy sauce
2 tsp dry sherry
3 Tbsp white wine or water
1 Tbsp rice vinegar
1 Tbsp granulated sugar SAUCE INGREDIENTS
1 Tbsp minced ginger
1 Tsp mince garlic
2-3 Tbsp corn starch
5-10 dried chili peppers
3 green onions
1½ cup broccoli florets
Oil for deep frying
Combine sauce ingredients in a bowl and stir well to dissolve sugar before adding corn starch. Set aside.
Slice green onions and break apart broccoli.
Heat oil in Wok to 350º-360º; drop chicken cubes in oil a few at a time and cook, stirring/flipping often (about 3-4 minutes) or until crispy. Remove from oil and drain on paper towels.
Clean out wok and add 2 Tbsp oil. When hot, add broccoli, green onions and chili peppers. Stir fry 1-2 minutes. Return chicken to Wok and stir fry 1 minute.
Push chicken and veggies out of way to make hole in center of Wok. Pour in sauce, stirring constantly until thickened. Mix with chicken and veggies. Serve over white rice.
© Crackerberries 2009
1 lb boneless chicken thighs or breasts1 Tbsp light soy sauce
1 egg lightly beaten
1-2 Tbsp corn starch
Fresh ground pepper
Cut chicken into cubes and combine with the egg, soy sauce, pepper and enough corn starch to coat the chicken well. Set aside.
2 Tbsp dark soy sauce
2 tsp dry sherry
3 Tbsp white wine or water
1 Tbsp rice vinegar
1 Tbsp granulated sugar SAUCE INGREDIENTS
1 Tbsp minced ginger
1 Tsp mince garlic
2-3 Tbsp corn starch
5-10 dried chili peppers
3 green onions
1½ cup broccoli florets
Oil for deep frying
Combine sauce ingredients in a bowl and stir well to dissolve sugar before adding corn starch. Set aside.
Slice green onions and break apart broccoli.
Heat oil in Wok to 350º-360º; drop chicken cubes in oil a few at a time and cook, stirring/flipping often (about 3-4 minutes) or until crispy. Remove from oil and drain on paper towels.
Clean out wok and add 2 Tbsp oil. When hot, add broccoli, green onions and chili peppers. Stir fry 1-2 minutes. Return chicken to Wok and stir fry 1 minute.
Push chicken and veggies out of way to make hole in center of Wok. Pour in sauce, stirring constantly until thickened. Mix with chicken and veggies. Serve over white rice.
© Crackerberries 2009
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