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HOT-ENOUGH CHILI CHICKEN

Makes: 4 servings

Ingredients:

1-pound boneless, skinless chicken breasts cut into 1/2-inch strips

2 teaspoons light soy sauce
1-teaspoon dark soy sauce
1-teaspoon cornstarch

Sauce
1/3-cup ketchup
1/4 cup chicken broth
1-tablespoon chili garlic sauce
1-teaspoon sugar

1 tablespoon cooking oil
10 small dried red chilies
1/2 medium onion, thinly sliced
1 fresh red jalapeno chili, cut into thin rings
2 green onions cut into 1-inch pieces on a bias

Cooking:

  1. Place chicken strips in a bowl. Marinate with light soy sauce, dark soy sauce and cornstarch, stirring to coat. Let stand for 10 minutes.
  2. Combine sauce ingredients in a small bowl, stirring to mix well.
  3. Place a frying pan over medium heat until hot. Add oil, swirling to coat sides. Add dried chilies and cook, stirring, until they begin to brown, about 15 seconds. Add chicken and onion; stir-fry, until chicken is no longer pink in center, 2 to 3 minutes. Add sauce and stir to evenly coat chicken. Add fresh chilies and green onion and bring sauce to a boil.

Adapted from Martin Yan's Quick & Easy (Chronicle Books).
Copyright © 2006 Yan Can Cook Group.