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
Combine soy sauce, sherry and corn starch in plastic resealable bag. Add chicken; seal and toss to coat chicken. Chill 15 minutes.
Combine broth, corn starch, water, hoisin sauce, vinegar, soy sauce, sesame oil, hot pepper sauce and sugar in a small bowl; set aside.
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.
Add chicken; stir-fry for 2 minutes
Add zucchini and bell pepper; stir-fry 1 to 2 minutes or until vegetables are tender-crisp.
Add sauce and bring to a boil; cook until sauce boils and thickens.