WNS Hunan Chicken

8 oz Tyson boneless, skinless chicken breast
3 tbsp Peanut Oil
2 clove Garlic
2 cup, chopped or diced Broccoli, fresh
2 cup, chopped Carrots, raw
2 cup, pieces or slices Mushrooms, fresh
2 cup, chopped Peppers, sweet, red, fresh
3 oz Corn, Baby Cut, Dynasty (2.5 servings per can) (by 2JJOHNSON)
2 serving Dynasty Sliced Water Chestnut (1/2 cup drained = 1 serving)
2 cup, chopped Onions, raw
.25 cup Kitchen Basics No Salt Added Chicken Stock (by THE_VALKYRIE)
1 tbsp Soy Sauce
2 tbsp Dynasty Oyster flavored Sauce
3 tbsp Fermented Chili Bean Sauce -Oriental King 1 Tbsp (5g) (by JADE33)
1 tbsp Korean Sunchang Fermented Soybean Paste (by SCRAIN22)
2.5 tbsp Heinz Organic Ketchup
.15 tbsp Cider Vinegar
5 tsp Granulated Sugar
1 tsp Pepper, white
.33 tbsp Argo Cornstarch
1 large Egg white, fresh
1 tsp Pepper, white
.5 tsp Salt

Not a low sodium dish. Rinsing canned vegetables or using fresh will lower sodium.

Make Rice. Recommend short-grained variety.

Slice chicken in appr 1 inch pieces.

Marinate chicken in egg white, cornstarch, white pepper and salt. Set aside for 10 minutes.

Make the Hunan Sauce: Mix Chicken stock, soy sauce, oyster sauce, chili bean sauce, fermented sauce, ketchup, cider vinegar, sugar, white pepper and cornstarch. Stir to smooth consistency and set aside.

Add half of the oil to heated wok, gently dropping marinated chicken slices. Stir fry the chicken until the surface turns milky. Set aside.

Add remaining oil into the wok. Stir fry minced garlic then toss in the mixed vegetables and mushrooms. Stir fry for two minutes.

Toss in the chicken, add 5 Tblsp Hunan Sauce, stirring to combine well until the chicken is thoroughly cooked. May add more Hunan sauce as needed.

Serve on steamed, short-grained rice.
Makes 4, 1.5c Servings



Serving Size: makes 4, 1.5 cup servings