Shanghai Hunan Chicken

Total Time: 27 mins Preparation Time: 20 mins Cook Time: 7 mins

Ingredients

• Servings: 2
• 1 1/2 cups raw chicken breasts, sliced about 1/8-inch thick across the grain
• 1/2 cup water
• 1/2 cup raw carrot, strips (1/8-inch thick, 1/2-inch wide, 1 to 2-inch long)
• 1/2 cup green pepper, chunks
• 1/2 cup baby corn, drained
• 1/2 cup water chestnut, drained
• 1/2 cup bamboo shoot, drained
• 1 cup cooked rice
• 1 -2 teaspoon garlic paste
• 2 -3 tablespoons low sodium soy sauce
• 1 tablespoon chopped green onion
• 1 tablespoon hoisin sauce
• 1 teaspoon sugar
• 1 teaspoon powdered ginger
• 1 teaspoon salt
• 2 teaspoons chopped red chili flakes in oil (i'm sure this has a "name", but i don't know what it is called)
• 6 -8 dried hot chili peppers

Recipe

• 1 in about 2 inches of hot oil, saute the chicken for about 1-2 minutes until no longer pink.
• 2 scoop the chicken out with a slotted strainer and set aside.
• 3 pour the hot oil into a container.
• 4 add the 1/2 cup water and heat to boiling. dump in all the vegetables at the same time and stir around for about 30 seconds.
• 5 dip the vegetables out with a strainer. pour off any remaining water.
• 6 put the sauce ingredients into the empty pan. heat and stir together well.
• 7 add the chicken and vegetables back into the sauce and stir around until well coated. if it looks too dry, add a little more soy sauce.
• 8 serve over cooked rice.