Ingredients:
1/3 cup soy sauce
1/3 cup rice vinegar
1/3 cup water or 1/3 cup chicken stock, mixed with
2 teaspoons cornstarch
2 tablespoons dry sherry
2 teaspoons sesame oil
2 cloves large garlic, minced
2 teaspoons fresh ginger, minced
2 eggs, beaten
4 whole boneless chicken breasts, cut into 1-inch cubes
2 tablespoons cornstarch
1/2 cup oil ( I use less in nonstick skillet)
5 dried hot red chilies
1/2 lb snow peas, steamed 1 minute
Directions:
Combine soy sauce, rice vinegar, water or chicken and cornstarch mixture, dry sherry, sesame oil, garlic and ginger; set aside. Combine egg and cornstarch mixture well.
Add chicken and toss to coat. Heat oil until hot; fry chicken in batches until crisp and brown (do not crowd pan). Drain on paper towels.
Pour off all but 2 teaspoons oil from pan.
Add chilies and toss for a few seconds.
Return chicken to pan with soy sauce mixture and cook until glazed (1 to 2 minutes). Add pea pods; cook 1 more minute. Serve immediately.
If reheat ing, cut down on cooking time. Serves 6 to 8.
Servings: 6-8
Time preparation: 15 min.
Time total: 35 min.