Ingredients
4
4 servings
- •6 dried red pepper pods
- •2 tablespoons soy sauce, or more to taste
- •1 tablespoon chopped green onion
- •1 tablespoon hoisin sauce
- •2 teaspoons chile oil
- •1 ½ teaspoons jarred minced garlic
- •1 teaspoon white sugar
- •1 teaspoon ground ginger
- •1 teaspoon salt
- •½ cup vegetable oil, or as needed
- •1 ½ cups Chicken, broilers or fryers, breast, meat only, raw
- •½ cup water
- •½ cup carrot strips
- •½ cup chopped green bell pepper
- •½ cup coarsely chopped onion
- •½ cup baby corn, drained
- •½ cup sliced water chestnuts, drained
- •½ cup sliced bamboo shoots, drained
- •2 cups warm cooked rice
Instructions
- Mix pepper pods, soy sauce, green onion, hoisin sauce, chile oil, garlic, sugar, ginger, and salt for sauce together in a bowl; set aside.
- Heat about 1 inch vegetable oil in a wok over medium-high heat. Add chicken; stir and saute until no longer pink, about 3 minutes. Remove chicken with a slotted spoon and set on a plate. Pour hot oil into a container and discard when cool.
- Add water to the wok and bring to a boil. Add carrots, bell pepper, onion, corn, water chestnuts, and bamboo shoots; cook and stir for about 1 minute. Remove with a slotted spoon to a bowl. Pour out and discard any remaining water.
- Pour the reserved sauce into the wok. Stir and heat over medium heat. Add chicken and vegetables to the sauce; stir until well coated. Remove pepper pods and serve over cooked rice.
Nutritional Facts
Per 4 servings
- Calories: 409
- Carbohydrate: 56g
- Fat: 11g
- Fiber: 4g
- Protein: 26g
- Sugar: 6g
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