Hot and Sour Chicken
Yield: 4 servings
Cook Time: 10 minutes
Tips: If you prefer less spice, reduce pepper to 1/8 teaspoon and crushed red pepper to 1/4 teaspoon.
Suggestion: Serve alone or over rice.
Hot and Sour Chicken is a very tasty stir-fry dish that will wake up your taste buds! This stir-fry recipe features bite-size chunks of chicken breast that are briefly marinated in a a sauce of dry sherry, oil and cornstarch, then stir-fried
with green bell pepper, sliced carrots, bamboo shoots, black beans, garlic and ginger. The sitr-fried chicken is tender and the vegetables are tender-crisp, making this dish have great texture as well as flavor! These ingredients really come to life with the addition of a full-flavored tangy sauce made with chicken broth, white wine vinegar, soy sauce, black pepper and red pepper flakes.
This stir-fry dish does lean a bit on the spicy side due to the addition of ground black pepper and red pepper flakes, which for some (like me) is what gives this dish its pizazz. However, if you prefer less spice, you can reduce both peppers by half or as you prefer. When storing leftovers in the refrigerator overnight, the spiciness tends to mellow a bit, so if you can take a little heat, then it's best to make this chicken dish with the full amount of both peppers.
This stir-fry dish does lean a bit on the spicy side due to the addition of ground black pepper and red pepper flakes, which for some (like me) is what gives this dish its pizazz. However, if you prefer less spice, you can reduce both peppers by half or as you prefer. When storing leftovers in the refrigerator overnight, the spiciness tends to mellow a bit, so if you can take a little heat, then it's best to make this chicken dish with the full amount of both peppers.
Recipe▼
Ingredients
- Cooking Sauce
- 2 teaspoons cornstarch
- 1/2 teaspoon crushed dried red pepper
- 2 tablespoons soy sauce
- 2 1/2 tablespoons (1 tablespoon plus 1 1/2 teaspoons) white wine vinegar
- 1/2 cup chicken broth
- Marinade
- 2 teaspoons cornstarch
- 2 teaspoons dry sherry
- 2 teaspoons oil (peanut oil, canola oil or other light oil)
- 1/4 teaspoon ground black pepper
- Stir-Fry
- 1 1/2 to 1 3/4 lbs. boneless, skinless chicken breast, cut into 3/4-inch cubes
- 2 to 3 tablespoons light oil
- 1 tablespoon minced garlic
- 2 teaspoons minced fresh ginger root
- 2 tablespoons canned black beans, drained and patted dry
- 1 green bell pepper, seeded and cut into 1-inch squares
- 1 carrot, thinly sliced
- 1 8-oz. can bamboo shoots, drained
Directions
In a small mixing bowl, whisk together all Cooking Sauce ingredients and set aside.
In a medium mixing bowl, whisk together Marinade ingredients. Add cubed chicken and stir to coat all pieces. Set aside.
Heat a large skillet or wok over medium-high heat, then add the 2 tablespoons of oil. Allow oil to get hot (but not smoke), then add chicken mixture. Stir-fry for 2 minutes. If needed, add the additional 1 tablespoon of oil, then add garlic, ginger and black beans. Continue to stir-fry until chicken has lightly browned (about 2 more minutes). Add bell pepper, carrot and bamboo shoots and stir-fry for 2 more minutes.
Stir Cooking Sauce, then add to all ingredients in skillet and stir gently to combine. Continue to heat, stirring gently, until sauce boils and thickens. Serve alone or over rice.
In a medium mixing bowl, whisk together Marinade ingredients. Add cubed chicken and stir to coat all pieces. Set aside.
Heat a large skillet or wok over medium-high heat, then add the 2 tablespoons of oil. Allow oil to get hot (but not smoke), then add chicken mixture. Stir-fry for 2 minutes. If needed, add the additional 1 tablespoon of oil, then add garlic, ginger and black beans. Continue to stir-fry until chicken has lightly browned (about 2 more minutes). Add bell pepper, carrot and bamboo shoots and stir-fry for 2 more minutes.
Stir Cooking Sauce, then add to all ingredients in skillet and stir gently to combine. Continue to heat, stirring gently, until sauce boils and thickens. Serve alone or over rice.
