My husband and I eat regularly at a local Vietnamese restaurant and he always order the Hot and Spicy Chicken. This was my first attempt and although it wasn't the same, it was still really delicious. This was sweet with a little kick so, I couldn't classify it as "hot and spicy" chicken!
Ingredients:
- 3 thinly sliced chicken breasts, lightly pounded flat and sliced
- 1 head broccoli, lightly chopped
- 3 carrots, peeled and sliced on an angle
- 2 scallions, chopped
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon hoison
- 1 tablespoon sriracha
- 1 tablespoon white sugar
- 2 tablespoons brown sugar
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 1/2 teaspoon ground red pepper flakes
Directions: In a medium bowl whisk together broth, fish sauce, hoison, sriracha, sugars, cornstarch and pepper flakes. In a large skillet heat oil and add chicken. Cook for about 2 minutes on each side and add carrots for an additional minutes. Add broccoli, top with sauce and simmer for about 3-5 minutes and serve over rice.
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