Hunan Chicken and Vegetables

Name: Hunan Chicken and Vegetables
Cuisine: Western

Features:

Cuisine:

Western

Directions

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.