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Hunan Hot & Sour Chicken

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Hunan Hot and Sour Chicken

Next time when you crave Chinese food, instead of take-out, make this quick, easy and delicious hot and sour chicken. Serve it over a bed of rice, your dinner is served.

 

Yield

4 servings

Prep

20 min

Cook

15 min

Ready

40 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 teaspoons cornstarch
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2 teaspoons sherry
dry
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¼ teaspoon salt
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¼ teaspoon black pepper
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1 pound chicken breasts
skinned, boned, cut into bite size pieces
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3 ½ tablespoons vegetable oil
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1 tablespoon garlic
minced
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2 teaspoons ginger
minced fresh
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1 tablespoon black beans, fermented
rinsed and drained
*
1 small green bell peppers
seeded, and cut into 1 inch pieces
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1 medium carrots
thinly sliced
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8 ounces bamboo shoots
canned, sliced
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1 tablespoon water
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Cooking sauce
2 teaspoons cornstarch
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½ teaspoon red pepper flakes
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½ teaspoon vegetable oil
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2 tablespoons soy sauce, tamari
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2 ½ tablespoons white wine vinegar
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½ cup chicken broth
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Ingredients

Amount Measure Ingredient Features
1E+1 ml cornstarch
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1E+1 ml sherry
dry
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1.3 ml salt
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1.3 ml black pepper
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453.6 g chicken breasts
skinned, boned, cut into bite size pieces
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53 ml vegetable oil
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15 ml garlic
minced
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1E+1 ml ginger
minced fresh
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15 ml black beans, fermented
rinsed and drained
*
1 small green bell peppers
seeded, and cut into 1 inch pieces
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1 medium carrots
thinly sliced
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231.2 ml/g bamboo shoots
canned, sliced
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15 ml water
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Cooking sauce
1E+1 ml cornstarch
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2.5 ml red pepper flakes
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2.5 ml vegetable oil
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3E+1 ml soy sauce, tamari
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38 ml white wine vinegar
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118 ml chicken broth
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Directions

In a bowl, combine cornstarch, sherry, salt and pepper. Add chicken and stir to coat, then stir in 1½ teaspoons of the oil and let stand for 15 minutes to marinate.

Prepare cooking sauce by blending all ingredients in another bowl, set aside.

Place a wok or wide frying pan over high heat. When pan is hot, add 2 tablespoons of the oil. When oil begins to heat, add garlic, ginger, and black beans. Stir once, then add chicken and stir-fry until chicken is opaque (about 3 minutes). Remove chicken from pan.

Add the remaining 1 tablespoon oil to pan. When oil is hot, add green pepper, carrot and bamboo shoots. Stir-fry for 30 seconds. Add water and stir-fry for 1½ minutes. Return chicken to pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.

If you like food that produces watery eyes and a burning mouth, pass a little bowl of hot pepper and black bean sauce.



* not incl. in nutrient facts Arrow up button

Comments


Paul

Great Recipe, we loved it!

 

 

Nutrition Facts

Serving Size 248g (8.7 oz)
Amount per Serving
Calories 33844% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 97mg 32%
Sodium 753mg 31%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 75g
Vitamin A 54% Vitamin C 28%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 
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