Top | Chicken

Oriental Chicken

(recipe, LB Nichols)

Ingredients

  1. * 4 skinless boneless chicken breast halves, cut into ¾-inch pieces
  2. * ½ cup plus 3 teaspoons cornstarch
  3. * 1 cup canned chicken broth
  4. * 2 tablespoons rice vinegar
  5. * 2 tablespoons oyster sauce
  6. * 2 tablespoons soy sauce
  7. * 4 teaspoons sugar
  8. * ½ cup vegetable oil
  9. * 5 green onions, thinly sliced
  10. * 1 tablespoon chopped peeled fresh ginger
  11. * 1 tablespoon chopped garlic
  12. * ½ red bell pepper, diced
  13. * 1tsp chili paste
  14. * 1tbsp sesame oil

Steps

  1. Place chicken in medium bowl; season with salt and pepper. Add ½ cup cornstarch and toss until chicken is well coated. Transfer chicken to colander and toss to remove excess cornstarch.
  2. Place chicken broth in small bowl. Add remaining 3 teaspoons cornstarch and stir until dissolved. Add vinegar, oyster sauce, soy sauce and sugar and mix thoroughly.
  3. Heat oil in heavy large skillet over high heat until oil is very hot, about 5 minutes. Add chicken and fry until just cooked through, stirring occasionally, about 5 minutes. Using slotted spoon, transfer chicken to plate. Pour off oil from skillet, add sesame oil. Add green onions, ginger and garlic, then bell pepper to skillet and stir-fry over high heat until bell pepper is crisp-tender, about 2 minutes. Return chicken to skillet; add broth mixture and stir until sauce thickens, about 1 minute.