Wokked Chicken Hunan
|Dried hot chiles||15 Small|
|Sliced green onion||1⁄3 Cup (5.33 tbs)|
|Sliced carrot||1⁄3 Cup (5.33 tbs)|
|Sliced red bell pepper||1⁄3 Cup (5.33 tbs)|
|Broccoli florets||1⁄3 Cup (5.33 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Shredded cooked chicken breast||2 Cup (32 tbs)|
|Asian sesame oil||1 Teaspoon|
|Minced garlic||2 Teaspoon|
|Sesame paste||2 Teaspoon|
|Rice vinegar||1 Tablespoon|
|Soy sauce/Tamari||2 Tablespoon|
|Chile paste with garlic||1 Tablespoon|
|Grated fresh ginger||2 Teaspoon|
1. Stem chiles and remove seeds. Put chiles in a small bowl and cover with boiling water. Let sit until water cools. Drain and mince chiles.
2. In a wok or skillet, heat oil and saute green onion until soft but not browned. Add carrot, bell pepper, broccoli, chiles, and sherry. Cook rapidly over high heat, covered, for 3 minutes.
3. Add remaining ingredients. Lower heat and cook, covered, for 5 minutes, stirring frequently.