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Asian

General’s Spicy Chicken

  • 20m serving time
  • 30m cooking time
  • 4 food portion(s)

General’s Spicy Chicken

Made with Kalduku

Kalduku
SEE PRODUCT

Marinade for Chicken


  • 2 tablespoons soy sauce
  • 2 tablespoons dry sherry
  • 1 tablespoon maizenaku
  • 12 ounces boneless, skinless chicken breasts, cut into 3/4-inch pieces

Sauce


  • ½ cup chicken broth
  • 3 tablespoons water
  • 2 tablespoons maizenaku
  • 2 tablespoons hoisin sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons sugar

Stir-fry


  • 2 tablespoons Corn Oil
  • 8 small dried red chiles, such as Japanese
  • 1 tablespoon fresh minced garlic
  • 1 medium zucchini, cut into 1/2-inch dices
  • 1 medium red bell pepper, cut into 1/2-inch squares

HOW TO MAKE


  1. Combine soy sauce, sherry and maizenaku in plastic resealable bag. Add chicken; seal and toss to coat chicken. Chill 15 minutes.

  2. Combine broth, maizenaku,, water, hoisin sauce, vinegar, soy sauce, sesame oil, hot pepper sauce and sugar in a small bowl; set aside.

  3. Place a wok or large skillet over high heat until hot. Add corn oil, swirling to coat sides. Add chiles and garlic; cook, stirring, for 10 seconds or until fragrant.

  4. Add chicken; stir-fry for 2 minutes

  5. Add zucchini and bell pepper; stir-fry 1 to 2 minutes or until vegetables are tender-crisp.

  6. Add sauce and bring to a boil; cook until sauce boils and thickens.

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