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Categories:
hoisin sauce plum sauce sherry wine rice vinegar soy sauce honey sugar powdered ginger garlic salt cornstarch garlic scallions red peppers ginger egg cornstarch chicken oil sesame oil
Viewed: 31 - Published at: 7 years agoIngredients
- 2 tablespoons hoisin sauce
- 5 tablespoons plum sauce
- 2 tablespoons sherry wine
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 2 tablespoons sugar
- 1 dash powdered ginger
- 1 dash garlic salt
- 1 teaspoon cornstarch
- 3 garlic cloves, minced
- 12 scallions
- 12 dry red peppers
- 1 teaspoon minced ginger
- 1 egg
- 2 tablespoons cornstarch
- 1 1/2 lbs chicken, sliced
- 3 tablespoons oil
- 1 teaspoon sesame oil
Method
- Marinade chicken in additional sherry, garlic, and sugar.
- Make rice.
- Combine hoisin, plum sauce, sherry, rice vinegar, soy sauce, honey, sugar, powdered ginger, and garlic salt in a bowl. Adjust to taste if needed.
- Chop scallions and reserve green tops.
- Saute scallion bottoms, red peppers, minced garlic and minced ginger.
- Drain from pan and reserve.
- add one egg, beaten, to the chicken with corn starch.
- Heat oil again add more if needed and cook chicken on medium high until brown and cooked through.
- Add sauce and cook just until thick.
- Add reserved veggies -- looks better if you don't stir them inches.
- Serve over rice with steamed broccoli.
- Enjoy!
