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General's Spicy Chicken

Spicy hot!

Quick Facts

Prep Time: 20 minutes
Chill Time: 15 minutes
Cook Time: 10 minutes
Yield: 4 servings

Ingredients

Marinade for Chicken

  • 2 tablespoons soy sauce
  • 2 tablespoons dry sherry
  • 1 tablespoon Argo® Corn Starch
  • 12 ounces boneless, skinless chicken breasts, cut into 3/4-inch pieces

Sauce

  • 1/2 cup chicken broth
  • 3 tablespoons water
  • 2 tablespoons Argo® Corn Starch
  • 2 tablespoons hoisin sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1-1/2 teaspoons hot pepper sauce
  • 2 teaspoons sugar

Stir-fry

  • 2 tablespoons Mazola® Corn Oil
  • 8 small dried red chiles, such as Japanese
  • 1 tablespoon fresh minced garlic
  • 1 medium zucchini, cut into 1/2-inch dices
  • 1 medium red bell pepper, cut into 1/2-inch squares

Directions

  1. Combine soy sauce, sherry and corn starch in plastic resealable  bag. Add chicken; seal and toss to coat chicken. Chill 15 minutes.
  2. Combine broth, corn starch, water, hoisin sauce, vinegar, soy sauce, sesame oil, hot pepper sauce and sugar in a small bowl; set aside.
  3. Place a wok or large skillet over high heat until hot. Add corn oil, swirling to coat sides. Add chiles and garlic; cook, stirring, for 10 seconds or until fragrant.
  4. Add chicken; stir-fry for 2 minutes
  5. Add zucchini and bell pepper; stir-fry 1 to 2 minutes or until vegetables are tender-crisp.
  6. Add sauce and bring to a boil; cook until sauce boils and thickens.