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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
4 boneless skinless chicken breasts |
5 tablespoons soy sauce |
2 teaspoons sugar |
4 asian dried red chilies, split |
1/2 tablespoon grated ginger |
1 pinch red pepper flakes |
1 1/2 tablespoons canned szechuan sauce |
2 tablespoons sherry wine |
2 teaspoons sesame oil |
2 tablespoons rice vinegar |
1/4 cup water |
1 tablespoon minced garlic |
2 tablespoons peanut oil (or other light oil) |
1 red bell pepper, cut into chunks |
2 teaspoons cornstarch |
Directions:
1. cut chicken into bite-sized cubes toss chicken with 1 tbsp soy and 1 tbsp sherry and set aside whisk together sugar, rice vinegar, sesame oil, water, 1 tbsp sherry, remaining soy, and cornstarch in a bowl.
2. in a wok, heat peanut oil over med-high heat.
3. add split chiles and cook until they start turning dark in color add garlic, ginger, and pepper flakes and cook about 30 sec.
4. or until aromatic add chicken and marinade, stirring constantly 1-2 min add soy mixture and bell pepper and cook until just cooked through, about 1 more minute.
5. remove from heat for stronger flavor, toss with 1- 1 1/2 tbsp sezchuan sauce.
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