• Cooking Time:
  • Servings:
  • Preparation Time:


got this from the WC board.


  • Sauce
  • 1-1/2 cups chicken broth
  • 3/4 cup sugar
  • 1/2 cup cornstarch
  • 1/3 cup soy sauce
  • 1/2 cup white vinegar
  • 4 cloves of garlic, minced
  • 1-1/2 teaspoons fresh ginger (must be FRESH!)
  • Chicken
  • 3-4 boneless, skinless chicken breasts, cubed
  • 1/4 cup dark soy sauce
  • 1 egg, beaten
  • 1/2 cup cornstarch
  • 8 small hot peppers (You can use small red chile peppers and deseeded them)
  • (Not in the original recipe, but can be added:)
  • 2 cups fresh brocolli
  • 1 cup sliced fresh carrotts
  • 1/2 cup bamboo shoots


  • Combine sauce ingredients in a mason jar, and shake vigorously.
  • in refrigerator until you're ready for it.
  • Mix chicken with the soy sauce, then stir in egg, and add cornstarch until chicken is coated.
  • Deep fry chicken until golden brown, then drain on a paper towel.
  • I just deep fried it until it turned a light brown, was slightly crispy, and I knew it was done.
  • (start the next 3 steps while the chicken was frying)
  • Heat 1 tablespoon of oil in wok.
  • Add peppers and stir fry for 30 seconds.
  • Take sauce out of the fridge, shake it again, and add it to the wok.
  • Continue to stir until it thickens.
  • Once the sauce is thick, add the veggies and simmer over medium-low heat for about 5 minutes, stirring occasionally to make sure that sauce doesn't burn.
  • Add the chicken, and simmer for another 5 minutes, continuing to stir occasionally.
  • Serve over white rice.

Categories: Asian  Poultry 
© 2006-2017 BakeSpace, Inc. All Rights Reserved