spicy chinese chicken

Ingredients spicy chinese chicken

4 boneless chicken breasts diced - bite size
1 big carrot - chopped
1/2 zucchini - chopped
1 bell or spicy pepper - chopped
1 cup of fresh sliced mushrooms
2 green onions finely diced
2 small shallots chopped
3 tbsp of white wine
5 tbsp of soy sauce
1 to 3 tablespoons of Thai Sriracha hot sauce depending on how hot you want it
2 tbsp of white vinegar
3 tbsp of cornstarch dissolved in 1/4 cup of water
2 tbsp of brown sugar
2 tsp of crushed garlic
1 cup of cashews or peanuts
4 tbsp of sesame oil
dash of ground black pepper for seasoning
dash of salt for seasoning

how to make spicy chinese chicken

Marinade for the Chicken
- In a small bowl combine: 1 tablespoon of wine, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of the cornstarch mix and mix well together.
- Place diced chicken in a large bowl and add the marinade. Mix well
- Cover and refrigerate while preparing the veggies

- In a small bowl combine: 2 tablespoons of wine, 2 tablespoons of soy sauce,2 tablespoons of sesame oil, 2 tablespoons of the cornstarch mix, the thai hot sauce, vinegar, sugar, and the garlic. Set aside.

- Remove chicken from marinade and stir fry in a large skillet on medium heat until cooked and juices are clear. Set aside

- Stir fry the green onions and shallots with a dash of sesame oil. Add the carrots and a dash of soy sauce and stir fry for a couple of minutes.
- Add the zucchini and peppers and stir fry for a minute then add the mushrooms and cook for one more minute.

- Add the sauce mix and stir for 30 seconds.
- Mix in the chicken and let it simmer as the sauce thickens.
- Add water slowly if the sauce is too thick

- Season with black pepper and salt. Be careful with the salt as the soy sauce is already salty enough.
- Throw in the cashews or peanuts right before removing from heat.

- To have the full experience, serve with fried rice or noodles (will post recipes soon!) Enjoy!!!