Spicy Chicken Stir Fry

1-1/4lb. Chicken breast
1 tbsp. corn starch
1 tbsp. Sweet rice wine
1/4 tsp. white pepper
1/4 tsp. salt
1-1/2 tsp. hot chili sesame oil

1/2 red onion sliced
1/2 sweet onion sliced
2 carronts sliced
1/2 green bell pepper
1/2 red bell pepper
1 crown of broccoli (200g)
1 c. mushrooms (100g)
1 Tbsp. fresh ginger root, minced
3 cloves garlic, minced

Cooking sauce:
1-1/2 tbsp. corn starch
1/4 tsp. cayenne pepper
1/4 tsp. crushed red pepper
1/2 tsp. hot chili sesame oil
2 tbsp. soy sauce
2-1/2 tbsp Rice Vinegar

Combine in bowl, 1Tbsp. corn starch, 1 Tbsp. sweet rice wine, salt and white pepper.

Cut chicken into bite sized pieces and mix into bowl. Add 1-1/2 tsp. hot chili sesame oil and mix. Set aside and let sit for 30+ minutes.

Cut up red onion, sweet onion, carrots, bell peppers, broccoli and mushrooms. Set aside.

Make cooking sauce. Combine 1-1/2 Tbsp. Corn starch, cayenne pepper, crushed red pepper 1/2 tsp. hot chili sesame oil, 2 Tbsp. soy sauce, and chicken stock.

Heat wok to hot and season with wok oil. Add garlic and ginger and stir-fry for 30 seconds. Add chicken and cook till no longer pink in center (4-5 minutes). Remove chicken from wok and set aside. Add vegetables to wok and cook until just tender (3-5 minutes). Add chicken back to wok and mix. Stir up the cooking sauce and add to wok. Cook until thickend. Serve with rice.


Number of Servings: 4

Recipe submitted by SparkPeople user LESS_RUSS.