Prep 20 mins
Cook 20 mins
- 1 lb boneless skinless chicken breast (sliced into thin strips)
- 1⁄2 cup cornstarch (or more, for coating)
- 2 tablespoons garlic (minced)
- 1 white onion (sliced)
- 2 green onions (sliced)
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- oil (for frying)
- 1⁄4 cup chicken broth
- 1 1⁄2 tablespoons cornstarch
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dry sherry
- 2 teaspoons sugar
- 2 teaspoons soy sauce
- 2 teaspoons crushed red pepper flakes (or less, to your taste)
- 1⁄2 red pepper, sliced
- 6 leaves bok choy, sliced
- 1 (8 ounce) can bamboo shoots
- 2 fresh water chestnuts, sliced
- 2 ounces bean sprouts
- In a medium bowl whisk together chicken broth, hoisin sauce, oyster sauce, sherry, sugar, soy sauce and crushed red pepper flakes. Set aside.
- Toss chicken with cornstarch in a bag until all of the strips are thoroughly coated. Heat a deep fryer to 375 degrees. Fry chicken strips in batches until golden brown and fully cooked. Drain on paper towels. Place into the oven to keep warm.
- Add a tablespoon or two of oil to a wok over medium-high heat. Add garlic, onion and green onions. Season vegetables with salt and pepper. Stir fry until added vegetables have reached your desired tenderness. Remove from pan and set aside.
- Pour the sauce mixture into the wok and cook until the sauce becomes thickened and bubbly. Add chicken strips into a large serving bowl, pour sauce over chicken, add onions and mix well. Serve with white rice.