Sichuan Boneless Chicken
|Soy sauce||2 Tablespoon|
|Chicken breast halves||3 , skinned, boned, and cut into 3/4-inch cubes|
|Soy sauce||1 Tablespoon|
|Shao hsing wine/Dry sherry||1 Tablespoon|
|Rice vinegar||4 Teaspoon|
|Sesame oil||1 Teaspoon|
|Hot pepper sauce||1 Teaspoon|
|Vegetable oil||3 Tablespoon|
|Minced garlic||1 Teaspoon|
|Minced fresh ginger||1⁄2 Teaspoon|
|Green onion||1 , thinly sliced (Including Tops)|
|Whole dried chili peppers||6|
|Cornstarch||1⁄2 Teaspoon, mixed|
Preparation Combine marinade ingredients in a small bowl.
Add chicken and stir to coat.
Set aside for 30 minutes.
Combine sauce ingredients in a small bowl and set aside.
Cooking Place a wok or wide frying pan over high heat until hot.
Add 2 tablespoons of the oil, swirling to coat sides.
Add chicken and stir-fry for 2 minutes or until chicken is opaque.
Remove chicken and set aside.
Add the remaining 1 tablespoon oil.
Add garlic, ginger, green onion, and chili peppers and cook, stirring until fragrant, about 5 seconds.
Stir in sauce and cornstarch solution and bring to a boil.
Return chicken to wok and cook, stirring, for 1 minute or until sauce thickens.