Recipe by Kittencal@recipezazz
This dish is absolutely delicious, I have made it many times it is a favorite and you don't need a wok to make it just a large skillet but of coarse you can make in a wok if so desired! Adjust all ingredients to suit taste. This recipe can be doubled.
- 4 boneless chicken breasts (cut into about 1-inch cubes)
- salt and pepper
- 1 teaspoon dried red pepper flakes (optional and to taste, add in for heat)
- 1⁄2 cup cornstarch
- 1⁄2 cup chicken broth
- 1 1⁄2 teaspoons cornstarch
- 1 tablespoon rice vinegar
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 1⁄3 cup vegetable oil
- 6 green onions, chopped
- 3 teaspoons chopped fresh ginger (you can add in more or less if desired)
- 2 tablespoons fresh minced garlic
- 1 red bell pepper, seeded and diced
- cooked white rice
Directions See How It's Made
- Place the chicken cubes in a bowl, then season with salt and pepper.
- Add in 1/2 cup cornstarch; toss until the chicken cubes are well coated.
- Place the chicken in a colinder and shake off an excess cornstarch.
- In a small bowl mix together chicken broth and 1-1/2 teaspoons cornstarch; whisk until smooth, then add in the rice vinegar, oyster sauce, soy sauce and sugar; whisk well to combine.
- In a large heavy skillet (or wok) heat the 1/3 cup oil until very hot (about 5 minutes).
- Add in the chicken cubes and fry until JUST cooked though, stirring with a wooden spoon (about 6 minutes).
- Using a slotted spoon remove the chicken to a bowl.
- Pour off some of the fat (leave about 2 tablespoons in skillet).
- Add in green onions, ginger, fresh garlic and red bell pepper; stir-fry over high heat until the bell pepper is crisp-tender (about 2 minutes).
- Return the cooked chicken to the skillet or wok; add in the broth mixture and stir until the sauce thickens (about 1 minute).
- Serve with cooked rice.