HUNAN CHICKEN CHINESE RECIPES

Steps:

• Thinly slice the chicken breasts. Then, transfer to a plastic bag and add ¼ cup of corn starch. Close the bag and shake to mix well.
• Mix together chicken broth, soy sauce, oyster sauce, rice vinegar, honey, chilli paste and 2 tbsp cornstarch in a bowl. Set aside.
• In a large skillet, heat the vegetable oil and add sliced chicken in a single layer. If chicken slices don't fit in one layer, divide it into several batches for cooking. Sprinkle with salt and pepper. Cook until brown on each side. When chicken is cooked, transfer to the paper towel.
• Add veggies (broccoli florets, celery, bell pepper) to the skillet. Saute until tender (4-5 mins). Season with salt and pepper. Add baby corn halves and garlic. Saute for 1 min.
• Then, add cooked chicken slices and sauce to the veggies. Simmer for 2-3 mins or until thickened. Serve when warm.

Steps:

• Mix pepper pods, soy sauce, green onion, hoisin sauce, chile oil, garlic, sugar, ginger, and salt for sauce together in a bowl; set aside.
• Heat about 1 inch vegetable oil in a wok over medium-high heat. Add chicken; stir and saute until no longer pink, about 3 minutes. Remove chicken with a slotted spoon and set on a plate. Pour hot oil into a container and discard when cool.
• Add water to the wok and bring to a boil. Add carrots, bell pepper, onion, corn, water chestnuts, and bamboo shoots; cook and stir for about 1 minute. Remove with a slotted spoon to a bowl. Pour out and discard any remaining water.
• Pour the reserved sauce into the wok. Stir and heat over medium heat. Add chicken and vegetables to the sauce; stir until well coated. Remove pepper pods and serve over cooked rice.