General's Spicy Chicken
Combine soy sauce, sherry and corn starch in plastic resealable bag. Add chicken; seal and toss to coat chicken. Chill 15 minutes. Combine broth, corn starch, water, hoisin sauce, vinegar, soy sauce, sesame oil, hot pepper sauce and sugar in a small bowl; set aside.
Ingredients
Marinade for Chicken:
- 2 tablespoons soy sauce
- 2 tablespoons dry sherry
- 1 tablespoon Fleischmann's® Corn Starch
- 12 ounces boneless, skinless chicken breasts, cut into 3/4-inch pieces
Sauce:
- 1/2 cup chicken broth
- 3 tablespoons water
- 2 tablespoons Fleischmann's® Corn Starch
- 2 tablespoons hoisin sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1-1/2 teaspoons hot pepper sauce
- 2 teaspoons sugar
Stir-fry:
- 2 tablespoons Mazola® 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
Method
Combine soy sauce, sherry and corn starch in plastic resealable bag. Add chicken; seal and toss to coat chicken. Chill 15 minutes.
Combine broth, corn starch, water, hoisin sauce, vinegar, soy sauce, sesame oil, hot pepper sauce and sugar in a small bowl; set aside.
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.
Add chicken; stir-fry for 2 minutes
Add zucchini and bell pepper; stir-fry 1 to 2 minutes or until vegetables are tender-crisp.
Add sauce and bring to a boil; cook until sauce boils and thickens.
