Ingredients

The following ingredients have 1 Servings
  • 1 pound(s) Uncooked boneless skinless chicken breast(s) cut into 1/4-inch-thick bite-size slices
  • 1 Tbsp Ginger root minced
  • 2 Tbsp Sherry (dry or sweet) or white wine, divided
  • 2 tsp Cornstarch
  • 0.5 tsp Table salt
  • 2 Tbsp Peanut oil divided
  • 1 Tbsp Sambal oelek
  • 1 Tbsp Fish sauce
  • 2 tsp Packed brown sugar
  • 2 cup(s) Uncooked bell pepper(s) julienned
  • 1 cup(s) Uncooked scallion(s) sliced
  • 1 Tbsp Fresh lime juice or to taste

Instruction

  • In a medium bowl, combine chicken, ginger, 1 Tbsp of sherry or wine, cornstarch and salt. Stir in 1 tsp of oil.
  • In a small bowl, combine sambal oelek, fish sauce, brown sugar, remaining 1 Tbsp of white wine and 2 Tbsp cold water.
  • Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in 1 Tbsp of oil. Add chicken and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting chicken begin to sear. Stir-fry 1 minute until chicken is no longer pink but not cooked through.
  • Swirl in remaining 2 tsp oil. Add peppers and scallions, and stir-fry 30 seconds or until scallions are bright green. Swirl sauce into wok and stir-fry 1 to 2 minutes or until chicken is cooked through. Stir in lime juice just before serving. Yields 1 cup per serving.