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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (301g) Recipe makes 3 servings The following items or measurements are not included below: 1 can bamboo shoots 1 can baby corn 4 teaspoons rice wine vinegar hot bean paste |
||
| Calories 387 | ||
| Calories from Fat 174 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.3g | 29% | |
| Saturated Fat 3.1g | 15% | |
| Monounsaturated Fat 8.0g | ||
| Polyunsaturated Fat 7.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 45mg | 15% | |
| Sodium 1750mg | 72% | |
| Potassium 537mg | 15% | |
| Total Carbohydrate 23.8g | 7% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 12.0g | ||
| Protein 24.4g | 48% | |
Hot and Spicy Chairman's Chicken
By: Sue L
Oct 29, 2002
For when you want to take a walk on the wild side. Adjust the heat to your own taste.
SERVES 3 -4
Ingredients
- 2 boneless skinless chicken breasts, sliced
- 1/2 cup sliced snow peas
- 1/2 cup sliced fresh mushrooms
- 4 green onions, chopped
- 1 can bamboo shoot, rinsed and drained
- 1 can baby corn, rinsed,drained,and chopped
- 1 cup fresh bean sprout
- 1 cup bok choy, chopped
- 2 teaspoons crushed red pepper flakes (optional)
- 5 slices fresh gingerroot
- 4 cloves garlic, minced
- 2 tablespoons peanut oil
- 2 tablespoons sesame oil
- hot steamed rice
For the marinade
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice wine
For the Sauce
- 1/4 cup soy sauce
- 1/4 cup rice wine (or dry sherry)
- 2 tablespoons sugar
- 4 teaspoons rice wine vinegar
- 2 teaspoons chili paste (sambal oelek; optional)
- 1 tablespoon hot bean paste
- 1/2 teaspoon hot fire oil (optional)
- 1 teaspoon cayenne pepper (optional)
- 1 tablespoon cornstarch
Directions
1
Mix together ingredients for marinade and add to chicken; marinate chicken at least 30 min, up to an hour.2
Mix together ingredients for cooking sauce in a small bowl and set aside.3
Heat 1 tbsp sesame oil and 1 tbsp peanut oil, garlic, and red pepper in wok until you just start to smell them; add chicken and cook, stir-frying 3-4 minutes or until cooked through; remove from wok and set aside.4
Add the other 1 tbsp sesame oil and 1 tbsp peanut oil to wok and add snow peas, mushrooms, and bok choy; stir-fry 2-3 minutes or until bok-choy becomes crisp-tender.5
Add green onions, bamboo shoots, baby corn, and bean sprouts to the other veggies and stir-fry another minute or so.6
Add the chicken back to the wok and stir all together.7
Pour reserved cooking sauce over the stir-fry and cook, stirring until mixture is hot and thickened, about 30 seconds to 1 minute.8
Serve with hot steamed rice.9
Just adding a note that the reason I don't use grated ginger in this recipe is because I wanted the dish to have a "subtle" ginger taste, and although I could have use a small amount of grated ginger, I felt that perhaps not as much in the dish would have been flavored by that- so in reference, I would use slices about the size of a large coin or American quarter coin.
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Shrimp and Scallop Stir-Fry with Pineapple Fried Rice
Five Spice Beef and Pepper Stir-Fry
Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Main Ingredient > Pasta, Rice & Grains
- Cuisine > Asian > Eastern > Chinese > Szechuan
- Cuisine > Asian > Eastern > Chinese > Hunan
- Preparation > Time to Make > < 60 mins
- Preparation > Technique > Stir-fry
- Occasion > Taste/Mood > Spicy
Featured Reviews for This Recipe
From: Zobeed
On Mar 30, 2007
This is absolutely delicious! I did make one change and that is to use sliced up steak instead of chicken. Just excellent!
From: adopt a greyhound
On Jan 26, 2006
This recipe is a must try. My DH said after the first bite that this was excellent. I had to make a few substitutions for what I had on hand. This is awesome.
From: Pets'R'us
On Apr 16, 2003
What else can I say except that this dish is in the same league as your General Tso's Chicken General Tso's Chicken (Tso Chung Gai). AGAIN I achieved the restaurant taste, so AGAIN the chance that my husband will take me out to a Chinese restaurant is getting smaller if I put dishes like this on the table. I cut up everything in advance, mixed the sauces and marinade, I even devided the oil for frying in two little bowls, so when it came to the cooking it was done in no time. Could noy find when the ginger should go in the wok and did that together with the garlic. Used all the hot spices except for the sambal oelek since it was the first time I was cooking this, for me the dish was hot enough but I think could have handled the heat If I would have added it. Did leave out the corn because I'm not keen on it but I made up that amount with the other vegetables. When finished cooking I noticed I forgot to add the green onions at step 5, mixed them in the last minute and will probably keep it like that for the next time. Thank you for another excellent recipe!
From: Daydream
On Jan 3, 2004
All the flavors blended together beautifully in this recipe. I used Toban Djan chili paste for the hot bean paste, and as this was already quite 'chili' hot, I did omit the hot fire oil and cayenne pepper and used just one teaspoon of the crushed red pepper flakes. Otherwise it was made with all the ingredients as directed. Like Pets'R'us, I added the ginger with the garlic. I would find it useful if the the amount of ginger to be used was specified as a spoon measurement, as slices of ginger can vary in thickness and circumference! This is a great recipe and all the family relished it. I will certainly make it again. Thanks for posting!
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