Hot and Spicy Chairman's Chicken
photo by ngdarlen
- Ready In:
- 2 boneless skinless chicken breasts, sliced
- 1⁄2 cup sliced snow peas
- 1⁄2 cup sliced fresh mushrooms
- 4 green onions, chopped
- 1 can bamboo shoot, rinsed and drained
- 1 can baby corn, rinsed,drained,and chopped
- 1 cup fresh bean sprout
- 1 cup bok choy, chopped
- 2 teaspoons crushed red pepper flakes (optional)
- 5 slices fresh gingerroot
- 4 cloves garlic, minced
- 2 tablespoons peanut oil
- 2 tablespoons sesame oil
- hot steamed rice
For the marinade
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice wine
For the Sauce
- 1⁄4 cup soy sauce
- 1⁄4 cup rice wine (or dry sherry)
- 2 tablespoons sugar
- 4 teaspoons rice wine vinegar
- 2 teaspoons chili paste (sambal oelek; optional)
- 1 tablespoon hot bean paste
- 1⁄2 teaspoon hot fire oil (optional)
- 1 teaspoon cayenne pepper (optional)
- 1 tablespoon cornstarch
- Mix together ingredients for marinade and add to chicken; marinate chicken at least 30 min, up to an hour.
- Mix together ingredients for cooking sauce in a small bowl and set aside.
- Heat 1 tbsp sesame oil and 1 tbsp peanut oil, garlic, and red pepper in wok until you just start to smell them; add chicken and cook, stir-frying 3-4 minutes or until cooked through; remove from wok and set aside.
- Add the other 1 tbsp sesame oil and 1 tbsp peanut oil to wok and add snow peas, mushrooms, and bok choy; stir-fry 2-3 minutes or until bok-choy becomes crisp-tender.
- Add green onions, bamboo shoots, baby corn, and bean sprouts to the other veggies and stir-fry another minute or so.
- Add the chicken back to the wok and stir all together.
- Pour reserved cooking sauce over the stir-fry and cook, stirring until mixture is hot and thickened, about 30 seconds to 1 minute.
- Serve with hot steamed rice.
- Just adding a note that the reason I don't use grated ginger in this recipe is because I wanted the dish to have a "subtle" ginger taste, and although I could have use a small amount of grated ginger, I felt that perhaps not as much in the dish would have been flavored by that- so in reference, I would use slices about the size of a large coin or American quarter coin.
Questions & Replies
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What else can I say except that this dish is in the same league as your General Tso's Chicken recipe #29210. AGAIN I achieved the restaurant taste, so AGAIN the chance that my husband will take me out to a Chinese restaurant is getting smaller if I put dishes like this on the table. I cut up everything in advance, mixed the sauces and marinade, I even devided the oil for frying in two little bowls, so when it came to the cooking it was done in no time. Could noy find when the ginger should go in the wok and did that together with the garlic. Used all the hot spices except for the sambal oelek since it was the first time I was cooking this, for me the dish was hot enough but I think could have handled the heat If I would have added it. Did leave out the corn because I'm not keen on it but I made up that amount with the other vegetables. When finished cooking I noticed I forgot to add the green onions at step 5, mixed them in the last minute and will probably keep it like that for the next time. Thank you for another excellent recipe!
Outstanding!! I have been searching for a recipe to mimick the hot and spicy dishes that I have at a local chinese buffet and this was exactly what I had in mind.The recipe is very easy to make,I used every ingredient called for except the bamboo because I mistakenly thought I has some on hand,didn't miss it though.For the chili paste I used the only variety that is available here at my local grocer,called Sriracha HOT chili sauce,and it worked perfectly.I was really impressed with this recipe,and although it is what it says.....VERY SPICY...I shall continue to use this recipe for a treat for myself and DH when I have that craving,next time though I will tone it down a bit so the kids can enjoy.I cannot wait for lunch today,I'm having leftovers!!!
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