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Hot & Sour Chicken

the.instructor's picture
Ingredients
  Chicken breasts 1 1⁄2 Pound, skinned and boned
  Cornstarch 2 Teaspoon
  Dry sherry 2 Teaspoon
  Salad oil 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Salad oil 5 Tablespoon
  Finely chopped garlic 1 Tablespoon
  Finely chopped fresh ginger 2 Teaspoon
  Fermented salted black beans 1 Tablespoon, rinsed and patted dry
  Green bell pepper 1 Small, stemmed, seeded, and cut into 1 inch squares
  Carrot 1 Medium, thinly sliced
  Canned sliced bamboo shoots 8 Ounce, drained (1 Can)
  Cooking sauce 1 Cup (16 tbs) (Adjust Quantity As Needed)
Directions

Rinse chicken, pat dry, and cut into 3/4-inch cubes.
Mix chicken with cornstarch, sherry, the 2 teaspoons salad oil, and pepper.
Pour 4 tablespoons salad oil into a wok or 10- to 12-inch frying pan over high heat.
When oil is hot, add chicken mixture; cook, stirring, for 2 minutes.
Add 1 more tablespoon oil, if needed; then add garlic, ginger, and black beans.
Cook, stirring constantly, until chicken is lightly browned, about 2 more minutes.
Then add bell pepper, carrot, and bamboo shoots; cook, stirring, for 2 minutes.
Stir in sauce.
Cook, stirring, until sauce boils and thickens.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken

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