Wokked Chicken Hunan Recipe

Summary

CuisineCourse
Main IngredientInterest Group

Ingredients

 Dried hot chiles15 Small
 Oil1 Teaspoon
 Sliced green onion1⁄3 Cup (5.33 tbs)
 Sliced carrot1⁄3 Cup (5.33 tbs)
 Sliced red bell pepper1⁄3 Cup (5.33 tbs)
 Broccoli florets1⁄3 Cup (5.33 tbs)
 Dry sherry1⁄4 Cup (4 tbs)
 Shredded cooked chicken breast2 Cup (32 tbs)
 Asian sesame oil1 Teaspoon
 Minced garlic2 Teaspoon
 Sesame paste2 Teaspoon
 Rice vinegar1 Tablespoon
 Soy sauce/Tamari2 Tablespoon
 Honey1 Teaspoon
 Chile paste with garlic1 Tablespoon
 Grated fresh ginger2 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.
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