Simple, Sweet Hunan Chicken
Ready In: 20 mins
Serves: 2-3
Yields: 3 small portions
Ingredients
- 1 1⁄2 chicken breasts
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon white rice wine vinegar
- 2 tablespoons vegetable oil
- 1 red pepper
- 1 pak choi
- 2 scallions, chopped
- 1 teaspoon ginger
- 1 teaspoon soy sauce
- 4 teaspoons sugar
- 2 teaspoons white vinegar
- 1 tablespoon ketchup
- 2 teaspoons sherry wine
- 1 teaspoon cornstarch
Directions
- Dice the chicken into even bite-sized pieces.
- Add 1 teasp of soy sauce, 1 teasp corn starch and 1 teasp of white rice wine vinegar. Mix thouroughly and put to one side.
- Prepare the vegetables by washing and slicing. The peppers need to be in thin strips, the scallions 1 inch pieces (cut diagionally) and the pak choi needs to be sliced at the base - cut into large chunks - and speparated from the leaves that should be left whole.
- Prepare the sauce by mixing the last seven ingredients with a fork.
- Start by adding the oil to a very hot wok and stir fry the chicken for approx three minutes. Add the pepper and continue to stir-fry for about 1 minutes, then add the pak choi stems and the scallions and continue stir-frying for a further 1 minute. Finally add the pak choi leaves and after a few seconds add the sauce that has been made previously and about a half cup of water.
- Allow to bring to boil and thicken - approx 45 seconds. Serve with white rice.
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