Ingredients:
4 boneless chicken breasts ( cut into about 1-inch cubes)
salt and pepper
1 teaspoon dried red pepper flakes ( optional and to taste, add in for heat)
1/2 cup cornstarch
1/2 cup chicken broth
1 1/2 teaspoons cornstarch
1 tablespoon rice vinegar
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons sugar
1/3 cup vegetable oil
6 green onions, chopped
3 teaspoons chopped fresh ginger ( you can add in more or less if desired)
2 tablespoons fresh minced garlic
1 red bell peppers, seeded and diced
cooked white rice
Directions:
Place the chicken cubes in a bowl, then season with salt and pepper.
Add in 1/2 cup cornstarch; toss until the chicken cubes are well coated.
Place the chicken in a colinder and shake off an excess cornstarch.
In a small bowl mix together chicken broth and 1-1/2 teaspoons cornstarch; whisk until smooth, then add in the rice vinegar, oyster sauce, soy sauce and sugar; whisk well to combine.
In a large heavy skillet (or wok) heat the 1/3 cup oil until very hot (about 5 minutes).
Add in the chicken cubes and fry until JUST cooked though, stirring with a wooden spoon (about 6 minutes).
Using a slotted spoon remove the chicken to a bowl.
Pour off some of the fat (leave about 2 tablespoons in skillet).
Add in green onions, ginger, fresh garlic and red bell pepper; stir-fry over high heat until the bell pepper is crisp-tender (about 2 minutes).
Return the cooked chicken to the skillet or wok; add in the broth mixture and stir until the sauce thickens (about 1 minute).
Serve with cooked rice.
Servings: 3-4
Time preparation: 10 min.
Time total: 25 min.