Chicken with chinese chili garlic sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg white | |
| 1 | tablespoon | Cornstarch plus 2 teaspoons |
| 2 | tablespoons | Soy sauce |
| 1 | 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 | Onion, medium, chopped | |
Directions
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.