Ingredients
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1 tablespoon canola oil or 1 tablespoon peanut oil
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4 teaspoons soy sauce
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4 teaspoons dry sherry (or rice wine)
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2 teaspoons chopped ginger
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2 teaspoons cornstarch
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3 dried hot chili peppers, deseeded
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2 teaspoons finely diced orange zest or 2 teaspoons lemons, zest of
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1 teaspoon fresh ground black pepper
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4 teaspoons soy sauce
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2 -3 teaspoons granulated sugar
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1 teaspoon sesame oil
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1 lb boneless skinless chicken breast
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2 teaspoons sesame oil
Instructions
- MARINATING: Put all marinade ingredients into resealable zip plastic bag; seal and rotate to mix.
- Cut chicken into thin bite-size strips (approximate 2"x1/4"x1"), cutting across the grain of the meat.
- Put chicken in marinade and rotate to evenly coat chicken.
- Marinate for 20 minutes, turning once after 10 minutes.
- Remove chicken from marinade and drain well in colander, discarding marinade.
- STIR-FRYING: In a hot wok or frying pan, heat the oil on high, adding half the chicken to the hot pan.
- Stir fry about 2 minutes until chicken browns.
- With slotted spoon, remove chicken from hot pan and set aside.
- Repeat with remaining chicken.
- ***If you are using (optional) spring onions, stir-fry them now for about 1 minute.
- In hot pan, stir fry chili peppers for 10 seconds, adding a little more oil if needed.
- FINISHING WITH SAUCE: Add sauce ingredients to hot pan and stir fry about 2-3 minutes, or until sauce is thickened.
- Add chicken just to heat it (if using, add cooked green onions now) and toss with sauce.
- Serve over hot white rice or fried rice.