2 tablespoons vegetable oil
4 boneless and skinless chicken breasts, and cut into 1/2-inch cubes
2 teaspoon cornstarch
1 cup chicken broth
2 teaspoon minced garlic
1 tablespoon minced peeled fresh gingerroot
2 to 3 teaspoons Szechwan chili paste*, or to taste
2 teaspoon hoisin sauce*
2 tablespoon rice vinegar* or white-wine vinegar
3 scallions, sliced thin
4 tablespoons soy sauce
2 tablespoon firmly packed light brown sugar
1 red bell pepper chopped fine
1 teaspoon Oriental sesame oil, or to taste
In a wok or large skillet heat the vegetable oil over high heat until it is hot but not smoking and in it stir-fry the chicken over moderately high heat for 5 minutes, or until it is tender and browned. Transfer chicken with a slotted spoon to paper towels to drain.
In a small bowl dissolve the cornstarch in the broth. To the wok add the garlic, the gingerroot, the chili paste, the hoisin sauce, the vinegar, and the Sherry and stir-fry the mixture for 30 seconds. Add the scallions and stir-fry the mixture for 30 seconds. Add the soy sauce, the brown sugar, the cornstarch mixture, stirred, the bell pepper, and the chicken and stir-fry the mixture for 1 minute. Remove the wok from the heat, add the sesame oil and salt and pepper to taste, and toss the mixture well.
*available at Oriental markets, specialty foods shops, and some supermarkets
Serve with white rice or pour it over a bowl of hot pasta
Lori loves this.