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Categories:Viewed: 60 - Published at: 3 years ago
Ingredients
- 2 pounds chicken
- 1 tablespoon sherry dry
- 2 teaspoons ginger root minced
- 18 teaspoon red pepper flakes crushed
- 23 cup water
- 2 tablespoons vegetable oil
- 2 tablespoons scallions, spring or green onions
- 1 1/2 teaspoons cornstarch
- 2 tablespoons water
Method
- Disjoint the chicken wings.
- Discard the tips or save for stock.
- In a small bowl or measuring cup, mix the 1 tablespoon of stir-fry sauce and sherry together.
- Coat the chicken pieces with the mixture, cover, and refrigerate for 30 minutes.
- Meanwhile, combine the 13 cup of stir-fry sauce, ginger root, garlic, red pepper, and water.
- Set aside.
- In a large skillet over medium heat, brown the chicken on all sides in hot oil.
- Remove the chicken from the pan and discard the fat.
- Pour the stir-fry sauce mixture into the same pan.
- Add the chicken.
- Cover and simmer for 5 minutes.
- Sprinkle the chicken with the green onions.
- Cover and simmer for 5 minutes longer, or until the chicken is tender.
- Combine the cornstarch and water.
- Stir the cornstarch mixture into the skillet.
- Cook, stirring, until the sauce boils and thickens.
- Serve over rice.
