Cubed Chicken In Brown Bean Sauce
For the chile pepper, hold stem and cut off tip with scissors. Loosen membranes and seeds with tip of scissor blade and discard. Cut chile into thin slices with scissors.
Ingredients
- 2 chicken breasts (about 2 lb)
- 2 t cornstarch
- 1/2 t salt
- 6 green onions (with tops)
- 5 T oil
- 2 T brown bean sauce
- 2 t sugar
- 2 t finely chopped garlic
- 1 t finely chopped ginger root
Instructions
- Remove bones and skin from chicken breasts. Cut chicken into 1-inch pieces.
- Toss chicken with cornstarch and salt. Cover and refrigerate 20 minutes.
- Cut green onions diagonally into 1-inch pieces.
- Heat wok or large heavy skillet until very hot. Add 3 tablespoons oil and tilt wok to coat side.
- Add chicken. Stir-fry until chicken turns white, separating chicken pieces. Remove chicken from wok.
- Heat wok until very hot. Add remaining 2 tablespoons oil and tilt wok to coat side.
- Add brown bean sauce, sugar, garlic and ginger root. Stir-fry 30 seconds or until well mixed.
- Return chicken to wok. Stir-fry 2 minutes.
- Add green onions and stir-fry 30 seconds.