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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
1/3 cup soy sauce |
1/3 cup rice vinegar |
1/3 cup water or 1/3 cup chicken stock, mixed with |
2 teaspoons cornstarch |
2 tablespoons dry sherry |
2 teaspoons sesame oil |
2 cloves large garlic, minced |
2 teaspoons fresh ginger, minced |
2 eggs, beaten |
4 whole boneless chicken breasts, cut into 1-inch cubes |
2 tablespoons cornstarch |
1/2 cup oil (i use less in nonstick skillet) |
5 dried hot red chilies |
1/2 lb snow peas, steamed 1 minute |
Directions:
1. Combine soy sauce, rice vinegar, water or chicken and cornstarch mixture, dry sherry, sesame oil, garlic and ginger; set aside. Combine egg and cornstarch mixture well.
2. Add chicken and toss to coat. Heat oil until hot; fry chicken in batches until crisp and brown (do not crowd pan). Drain on paper towels.
3. Pour off all but 2 teaspoons oil from pan.
4. Add chilies and toss for a few seconds.
5. Return chicken to pan with soy sauce mixture and cook until glazed (1 to 2 minutes). Add pea pods; cook 1 more minute. Serve immediately.
6. If reheat ing, cut down on cooking time. Serves 6 to 8.
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