SPICY HUNAN CHICKEN

Spicy Hunan Chicken image

Number Of Ingredients 14

1/2 pound chicken breast, boneless, skinless
1 teaspoon cornstarch
1 teaspoon salt
1 tablespoon water
3 tablespoons cooking oil
1 cup snow peas (2 oz), stringed and if large, cut into halves lengthwise
1 cup red bell pepper, medium, cut into 1/2 x 1/2 inch pieces
1 tablespoon fermented black beans
1 1/2 tablespoons soy sauce or to taste
1 teaspoon red wine vinegar or to taste
2 teaspoons dry sherry
1/4 teaspoon sugar
1 1/4 teaspoons cornstarch
1/4 cup chicken broth

Steps:

Cut chicken breast across the grain into 1/4 inch thick slices. Mix the marinade (cornstarch, salt and water beginning of the list) in a medium bowl, then mix thoroughly with the chicken.
Prepare snow peas and red bell pepper. Rinse the black beans in a small amount of water in a small cup. Quickly remove all the water. Place black beans, minced ginger, minced garlic, and crushed red pepper in a small bowl. Combine the sauce mixture (remaining ingredients) in a small bowl.
Heat a wok or skillet over high heat. Add 2 tablespoons of oil and heat until hot. Add chicken and cook, stirring until chicken is just cooked. Quickly remove chicken with a slotted spatula leaving excess oil in the wok.
Heat the remaining oil in the wok (if no oil was left, add 1/2 tablespoon of oil) until hot. Cook snow peas and red bell pepper over medium heat. Stir and cook for about a minute. Remove vegetables from the wok.
Add 1 tablespoon of oil into the wok. Over medium heat, add the black bean, ginger, garlic and crushed red pepper to the oil. Cook for about a minute being careful not to burn the garlic. Give the sauce mixture a good stir and add to the wok. Cook over high heat and stir until the sauce is boiling. Return the vegetables and chicken to the wok, stir to mix until sauce is thickened and coating the chicken. Transfer to serving platter and serve.