Ingredients:
1 1/4 cups chicken broth
2 tablespoons cornstarch
3 tablespoons soy sauce
3 tablespoons sake ( rice wine)
4 teaspoons honey
2 teaspoons chili paste with garlic
1 teaspoon dark sesame oil
1 lb chicken, cut into 1-inch pieces
2 1/2 tablespoons peanut oil
1 cup sliced green onions
2 tablespoons fresh ginger, minced
4 garlic cloves, minced
1 cup red bell peppers, strips
3/4 cup diagonally cut carrots
1 1/2 cups snow peas, trimmed
4 cups hot cooked rice
Directions:
Combine the broth, 1 1/2 tbsp cornstarch, 2 tbsp soy sauce, 2 tbsp sake, 2 tsp honey, chile paste, and sesame oil, stirring with a whisk; set aside.
Combine 1 1/2 tsp cornstarch, 1 tbsp soy sauce, 1 tbsp sake, and 2 tsp honey in a large bowl, stirring with a whisk. Add chicken pieces and toss to gently coat.
Heat 1 1/2 tbsp peanut oil in a wok or pan over medium-high heat. Add chicken mixture and saute until cooked through.
Once chicken is cooked remove from pan and wipe clean with a paper towel.
Add 1 tbsp peanut oil to pan. Stir in onions, ginger, and garlic and saute 30 seconds. Add bell pepper and carrot; saute 2 minutes. Add snow peas; saute 1 minute. Stir in chicken and broth mixture.
Bring to a boil; cook mixture 1 minute or until it thickens, stirring constantly.
Serve over rice.
Servings: 4-6
Time preparation: 10 min.
Time total: 30 min.