Hunan Chicken

Chicken Marinade

1 beaten egg
1 teaspoon cornstarch
1/4 teaspoon white pepper
1 pound chicken breast cut into bite-sized pieces

Stir Fry Vegetables

2 teaspoons wok oil or vegetable oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 small zucchini sliced in half and cut into half moons
1 red bell pepper sliced into thin strips
1 carrot sliced
10 ounces mushrooms sliced

Hunan Chicken Sauce

1 teaspoon mirin or rice wine vinegar
2 teaspoons sambal oelek or 4 to 5 dried red chilies
2 teaspoons Chinese cooking wine or Shaoxing wine or dry Sherry
1 tablespoon Oyster sauce
2 teaspoons cornstarch dissovled in 1/4 cup water

Marinade Directions

Prepare marinade by combining egg, 1 teaspoon cornstarch, white pepper, and salt in a medium-sized bowl. Beat egg mixture until well blended. Add 1 pound of bite-sized pieces of chicken into the egg mixture. Stir well, allow the chicken to marinate while you prepare the vegetables.

Sauce Instructions

In a small bowl combine mirin, the Sambal Oelek, soy sauce, chicken broth, Chinese cooking wine, oyster sauce, and the cornstarch slurry. Stir until well combined. When you use the sauce give it a good stir before you pour it into the wok.

Vegetables

Prepare the vegetables by washing them, and cutting them into pieces you will stir-fry. Heat a wok. Add wok oil or plain vegetable oil, when the oil is warm stir the oil around the wok and up the sides of the wok. Add garlic and ginger to the wok stir rapidly, do not allow the garlic and ginger to burn. Drain the chicken and place the chicken into the wok. Cook the chicken by stirring frequently until it has cooked through. Remove the chicken from the pan.

If necessary add additional oil to the wok. Add in the zucchini, red bell pepper slices, carrots, mushrooms, and broccoli. Stir the vegetables frequently when they have cooked through, (the broccoli will be tender), add the chicken and the sauce to the pan. Cook and heat through until the sauce thickens.