Ingredients
The following ingredients have 4 Servings
- 1 large egg white
- 3 tablespoons cornstarch, (divided)
- 3 tablespoons dry sherry, (divided)
- 3 tablespoons soy sauce, (divided)
- 1 to 2 tablespoons chili powder,
- 1 pound boneless, skinless chicken breasts (or thighs), (cut into cubes)
- ¼ cup chicken stock
- 2 teaspoons rice vinegar
- 2 teaspoons sugar
- vegetable oil, (for frying)
- 1 red bell pepper, (thinly sliced)
- 1 cup small broccoli florets
- 4 garlic cloves, (minced)
- 1 teaspoon ginger powder, (or ground ginger)
- ½ teaspoon red pepper flakes
- ⅓ cup chopped green onions
- Cooked rice
- Chopped Green onions, (and sesame seeds for garnish (optional))
Instruction
- In a mixing bowl, whisk together egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the dry sherry, 1 tablespoon soy sauce, and chili powder; whisk until well combined.
- Add the chicken and toss to coat.
- Cover and refrigerate for 2 hours.
- In a mixing bowl, whisk 1 tablespoon cornstarch with 1 tablespoon of the chicken stock; whisk until smooth.
- To the mixing bowl add the remaining chicken stock, 1 tablespoon dry sherry, 1 tablespoon soy sauce, rice vinegar, and sugar; whisk until combined; set aside.
- In a large pot, heat vegetable oil to 350˚F.
- Remove chicken from the marinade and drop it into the hot oil.
- Fry the chicken, turning it once, until golden brown and cooked through; about 2 to 3 minutes.
- Remove and drain on paper towels. Set aside.
- In a large skillet or wok, heat 1 tablespoon vegetable oil.
- Add the sliced red bell peppers and broccoli; cook until fork-tender, about 3 minutes.
- Add garlic, ginger, red pepper flakes and chopped green onions.
- Continue to cook and stir occasionally for 1 minute; add the chicken stock sauce, bring to a boil and cook, stirring, until the sauce thickens, about 1 minute.
- Remove from heat.
- Arrange cooked chicken on a platter and pour the sauce over it.
- Serve over rice and garnish with green onions and/or sesame seeds.
