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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Don't be intimidated by the list of ingredients. The sauce is SO good. Ingredients:
1 1/4 cups chicken broth |
2 tablespoons cornstarch |
3 tablespoons soy sauce |
3 tablespoons sake (rice wine) |
4 teaspoons honey |
2 teaspoons chili paste with garlic |
1 teaspoon dark sesame oil |
1 lb chicken, cut into 1-inch pieces |
2 1/2 tablespoons peanut oil |
1 cup sliced green onion |
2 tablespoons fresh ginger, minced |
4 garlic cloves, minced |
1 cup red bell pepper, strips |
3/4 cup diagonally cut carrot |
1 1/2 cups snow peas, trimmed |
4 cups hot cooked rice |
Directions:
1. Combine the broth, 1 1/2 tbsp cornstarch, 2 tbsp soy sauce, 2 tbsp sake, 2 tsp honey, chile paste, and sesame oil, stirring with a whisk; set aside.
2. Combine 1 1/2 tsp cornstarch, 1 tbsp soy sauce, 1 tbsp sake, and 2 tsp honey in a large bowl, stirring with a whisk. Add chicken pieces and toss to gently coat.
3. Heat 1 1/2 tbsp peanut oil in a wok or pan over medium-high heat. Add chicken mixture and saute until cooked through.
4. Once chicken is cooked remove from pan and wipe clean with a paper towel.
5. Add 1 tbsp peanut oil to pan. Stir in onions, ginger, and garlic and saute 30 seconds. Add bell pepper and carrot; saute 2 minutes. Add snow peas; saute 1 minute. Stir in chicken and broth mixture.
6. Bring to a boil; cook mixture 1 minute or until it thickens, stirring constantly.
7. Serve over rice.
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