Wokked Chicken Hunan Recipe
Ingredients
| 12-15 dried small hot chiles | ||
| Oil | 1 Teaspoon | |
| 1/3 cup sliced green onion | ||
| Carrot | 1/3 Cup (16 tbs), sliced | |
| Red bell pepper | 1/3 Cup (16 tbs), sliced | |
| Broccoli florets | 1/3 Cup (16 tbs) | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| Cooked chicken breast | 2 Cup (16 tbs), shredded | |
| 1 tsp Asian sesame oil | ||
| Garlic | 2 Teaspoon, minced | |
| Sesame paste | 2 Teaspoon | |
| Rice vinegar | 1 Tablespoon | |
| Tamari soy sauce | 2 Tablespoon | |
| Honey | 1 Teaspoon | |
| 1 tbl chile paste with garlic | ||
| Grated ginger | 2 Teaspoon | |
Directions
1. Stem chiles and remove seeds. Put chiles in a small bowl and cover with boiling water. Let sit until water cools. Drain and mince chiles.
2. In a wok or skillet, heat oil and saute green onion until soft but not browned. Add carrot, bell pepper, broccoli, chiles, and sherry. Cook rapidly over high heat, covered, for 3 minutes.
3. Add remaining ingredients. Lower heat and cook, covered, for 5 minutes, stirring frequently.
2. In a wok or skillet, heat oil and saute green onion until soft but not browned. Add carrot, bell pepper, broccoli, chiles, and sherry. Cook rapidly over high heat, covered, for 3 minutes.
3. Add remaining ingredients. Lower heat and cook, covered, for 5 minutes, stirring frequently.
Chef
