- 2/3 pound boneless chicken breast
- 2 tablespoons soy sauce
- 2 tablespoons dry sherry or white wine
- 3 tablespoons and 1 teaspoon water
- 1 tablespoon cornstarch
- 2 tablespoons peanut oil
- 1 to 1 1/2 teaspoons dried red pepper flakes
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
Lightly flatten chicken breasts. Cut into bite-size pieces. Mix 1 tablespoon of soy sauce, 1 tablespoon sherry, 3 tablespoons water, and 2 teaspoons cornstarch together. Toss with chicken and marinate 20 minutes.
Heat oil in a wok. Add red pepper flakes and stir-fry 30 seconds. Add chicken and stir-fry until opaque.
Mix remaining soy sauce, sherry, water, cornstarch, sugar, sesame oil, and vinegar. Add to wok and stir-fry until all ingredients are mixed and the sauce thickens.
Yield: 4 Servings