Tuesday, May 21, 2013

Hot N Spicy Chicken

If at first you don't succeed, try, try again.  I tried making this a couple weeks ago and it was quite delicious however, it was not what I was going for.  My husband and I both really enjoyed this and it was so close to the restaurant we love. 
  •  2 thinly sliced chicken breasts, lightly pounded and sliced
  • 1 broccoli floret, lightly diced
  • 2 carrots, sliced on an angle
  • 1/2  head green cabbage, lightly diced
  • 1/2 cup chicken broth
  • 1/4 cup hoison
  • 1 tablespoon sriracha
  • 1 tablespoon fish sauce
  • 1/4 teaspoon Cayenne
  • 1/2 teaspoon cornstarch
  • 1 tablespoon vegetable oil
Directions:  Preheat oven to 350 degrees.  Place chicken strips onto lightly greased foil lined cookie sheet and bake for 8-10 minutes, or until cooked through.  Meanwhile, whisk all ingredients except vegetables until smooth.  Heat oil in a large wok over medium heat and add carrots for around 2 minutes, followed by remaining vegetables and sauce.  Stir together, add chicken and cover for about 3 minutes and serve over rice.

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