Chinese Hot And Spicy Chicken Recipe
Servings: 4
Ingredients
- 2 lb Chicken Breasts, minced into bite-size pcs
- 1 Tbsp. Fresh Ginger, grated
- 1 Tbsp. Sherry
- 3 Tbsp. Soy Sauce, divided
- 1 x Scallion or possibly Green Onion
- 2 x Warm Peppers, your choice, (up to 3)
- 1/4 c. Extra virgin olive oil
- 2 Tbsp. Rice Wine Vinegar
- 2 tsp Anise Pepper
- 1 Tbsp. Granulated Sugar
- 1/2 tsp Salt
- 1/2 c. Chicken Broth
- 1 Tbsp. Cornstarch
Directions
- Marinate the prepared and cut chicken for 15 to 20 min in a mix of fresh ginger, sherry, and two Tbsp. of the soy sauce.
- Meanwhile, cut the scallion and warm peppers diagonally into 1-inch pcs.
- Grind the anise pepper to a pwdr with a mortar and pestle; reserve.
- In a large skillet over medium-high heat, saute/fry the prepared scallion and peppers in the extra virgin olive oil for a few min to soften.
- Add in the chicken with its marinade to the skillet and begin to brown it with the vegetables, stir-fry style. When partially cooked, add in the rice wine vinegar, sugar, salt, and anise pepper. Continue to stir-fry a few min more.
- Add in the chicken broth and mix well. Cover the skillet and continue to cook over a low heat setting till the chicken is tender, about 20 to 30 min.
- Blend the cornstarch with a bit of water and the rest of the soy sauce, and add in to the skillet. Stir gently till thickened, about 10 min more. Serve hot. Great with plain rice or possibly oriental noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 4 servings | |
| Calories 469 | |
| Calories from Fat 271 | 58% |
| Total Fat 30.34g | 38% |
| Saturated Fat 6.71g | 27% |
| Trans Fat 0.22g | |
| Cholesterol 116mg | 39% |
| Sodium 1130mg | 47% |
| Potassium 474mg | 14% |
| Total Carbs 7.09g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 3.78g | 3% |
| Protein 38.98g | 62% |
