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Hunan Chicken and Vegetables

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Hunan Chicken and Vegetables




    Ingredients :

  • 6 peppers dried red pepper pods
  • 2 tablespoons soy sauce, or more to taste
  • 1 tablespoon chopped green onion
  • 1 tablespoon hoisin sauce
  • 2 teaspoons chile oil
  • 1 ½ teaspoons jarred minced garlic
  • 1 teaspoon white sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • ½ cup vegetable oil, or as needed
  • 1 ½ cups
  • ½ cup water
  • ½ cup carrot strips
  • ½ cup chopped green bell pepper
  • ½ cup coarsely chopped onion
  • ½ cup baby corn, drained
  • ½ cup sliced water chestnuts, drained
  • ½ cup sliced bamboo shoots, drained
  • 2 cups warm cooked rice
  • Methods :

  • Step 1

    Mix pepper pods, soy sauce, green onion, hoisin sauce, chile oil, garlic, sugar, ginger, and salt for sauce together in a bowl; set aside.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

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