Chicken with chinese chili garlic sauce

Yield: 4 servings

Measure Ingredient
1 \N Egg white
1 tablespoon Cornstarch plus 2 teaspoons
2 tablespoons Soy sauce
1 \N Garlic clove, minced
1 pounds Chicken breasts, boneless, skinless, cut into 1/2-inch cubes
¼ cup Chicken broth
1 tablespoon Rice wine vinegar
½ cup Chinese chili paste with garlic
1 tablespoon Asian sesame oil
3 tablespoons Vegetable oil
1 \N Onion, medium, chopped

1. In a medium bowl, combine egg white, 1 tablespoon cornstarch, soy sauce, and garlic. Blend well. Add chicken and toss to coat.

2. In a small bowl, dissolve remaining 2 teaspoons cornstarch in ¼ cup cold water. Add chicken broth, vinegar, chili paste, and sesame oil; stir to blend. Set sauce aside.

3. In a wok, heat 1 tablespoon vegetable oil over high heat until hot. Add onion and stir-fry until softened, 2 to 3 minutes. Remove to a plate. 4. In same wok, heat remaining 2 tablespoons oil over high heat, swirling to coat sides of pan. Add chicken mixture and stir-fry until meat is white throughout and cooked through, about 3 minutes. Return onion to wok.

5. Stir sauce and add to wok. Cook over high heat, stirring, until sauce boils and thickens, 1 to 2 minutes.

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