Total Time
50mins
Prep 40 mins
Cook 10 mins

This is one of my favorite Madame Wong recipes! The chili paste makes it delicious and spicy.

Ingredients Nutrition

Directions

  1. Combine sauce ingredients in a bowl.
  2. Set aside.
  3. Combine chicken shreds with salt, egg white and cornstarch.
  4. Mix lightly with hand.
  5. In a wok, heat 1 1/2 T.
  6. oil until hot.
  7. Add chicken, stir to separate, cook until no longer pink.
  8. Remove and set aside.
  9. Wipe out wok with paper towel.
  10. Heat 2 T.
  11. oil in wok.
  12. Stir-fry garlic, ginger and scallion 1 minute.
  13. Add carrots, peppers, bamboo shoots, and mushrooms.
  14. Stir-fry for 1 minute.
  15. Remove to bowl.
  16. Reheat 2 T.
  17. oil in wok.
  18. Add bean curd.
  19. Stir-fry gently for 1 minute.
  20. Add all vegetables.
  21. Add chicken.
  22. Stir-fry 3 minutes.
  23. Pour in sauce mixture.
  24. Stir-fry 2 minutes more.
  25. Serve hot over steamed rice.
Most Helpful

This was lovely. We really enjoyed it. We doubled the sauce (we like sauce) which worked out fine for us. We also deleted the tofu because I just can't cook with it.

Kimke July 01, 2003

I am so happy I have refound this recipe. This is the best chinese chicken recipe ever! I've been making this for the past 20 years and have not found another recipe to replace it. Please try it because you will definately like it!

zuma_crazy November 20, 2009