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Categories:
chicken broth sugar cornstarch soy sauce white vinegar garlic fresh ginger chicken breasts soy sauce egg cornstarch green onions hot peppers
Viewed: 46 - Published at: 8 years agoIngredients
- 1 1/2 cups chicken broth
- 3/4 cup sugar
- 1/4 - 1/2 cup cornstarch
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 3 -4 garlic cloves, minced
- 1 1/2 teaspoons fresh ginger, chopped
- 3 lbs boneless skinless chicken breasts, cubed
- 1/4 cup dark soy sauce (tamari)
- 1 large egg, beaten
- 1/2 cup cornstarch
- 2 cups green onions, minced (one bunch)
- 8 small hot peppers, diced (I used jalapenos)
Method
- Combine first 7 ingredients in a jar and shake vigorously. Store in fridge until ready.
- Mix chicken with 1/4 cup dark soy sauce. Stir in egg.
- Add cornstarch and mix chicken until coated.
- Deep fry in hot oil until golden brown.
- Drain on paper towels.
- Place a small amount of oil in wok and heat to very hot.
- Add onions and peppers and stir fry 30 seconds.
- Stir in sauce mixture (shake again first).
- Cook until thick. If it gets too thick, add some water until desired consistency.
- Add chicken and cook until hot and bubbly.
- Serve over hot rice.
