More Great Recipes: Asian | Poultry

Empress Chicken

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Member since 2006

Serves | Prep Time | Cook Time


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!)

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.

Pairs Well With


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