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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 pound(s) boneless, skinless chicken (about 4 breast halves) |
1 teaspoon(s) cornstarch |
1 tablespoon(s) cornstarch |
1 teaspoon(s) crushed chili paste |
1 teaspoon(s) dark sesame oil |
1 tablespoon(s) dry white wine/ sherry |
2 tablespoon(s) dry white wine/ sherry |
1 egg white |
3-4 teaspoon(s) garlic, minced |
2 teaspoon(s) ginger, minced |
4 green onions |
2 teaspoon(s) rice vinegar |
2 tablespoon(s) soy sauce |
2 teaspoon(s) sugar |
2 tablespoon(s) vegetable oil |
1 tablespoon(s) water |
Directions:
1. To marinate chicken: slice chicken crosswise into thin slices. In a small bowl beat egg white, then mix in 1 T cornstarch and 1 T wine/sherry, stirring until the cornstarch is dissolved. Add chicken pieces and mix well to coat. Let stand at room temp for 30 mins.
2. To prepare sauce: mix together chili paste, sugar, cornstarch, rice vinegar, water, wine/sherry and soy sauce.
3. To stir fry: heat vegetable oil in wok/pan and add chicken. Stir-fry until no longer pink. Remove chicken with slotted spoon. Add onions, ginger, and garlic to wok and stir-fry about 1 min. until ginger and garlic are fragrant, but not brown. Return chicken to wok/pan, re-stir sauce and add to wok. Cook, stirring constantly, until the mixture is well combined, hot, and bubbly, and sauce thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil.
4. Serve over rice.
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