This one is for you, Michael ♥. If I remember correctly you like a lot of sauce so double that part of the recipe!
CHICKEN
1 lb boneless chicken meat
1 tbsp light soy sauce
1 lb boneless chicken meat
1 tbsp light soy sauce
1 egg, lightly beaten
Fresh ground pepper
1-2 tbsp cornstarch
SAUCE
2 tbsp dark soy sauce
2 tbsp dry sherry
2-3 tbsp cornstarch
1 tbsp rice vinegar
1 tbsp sugar
1 tbsp minced fresh ginger
2 tbsp minced garlic
EXTRAS
3 green onions
1½ cup fresh broccoli florets
5-10 red hot dried chili peppers
Oil for frying
Cut chicken into one inch cubes and combine with eggs, soy sauce and pepper. Add cornstarch to coat the chicken; set aside.
Combine sauce ingredients in a bowl, stir well to dissolve the sugar; set aside.
Slice green onions and break apart broccoli florets. Heat oil in large wok to 350º-360º; drop chicken cubes in hot oil a few at a time; cook, stirring and flipping often until golden brown and crispy (3-4 minutes). Drain on paper towels.
Clean out wok and add 2 tbsp oil; once it is hot, add broccoli and stir fry 1-2 minutes; add green onions and red hot chili peppers and stir fry until aromatic (2-3 minutes). Add chicken back into wok and mix everything well. Push chicken and veggies up sides of wok creating a well in the center. Pour in sauce and stir constantly until thickened. Mix in chicken and veggies and serve immediately with egg rolls and rice.
© Crackerberries 2011
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