Three-Alarm Firecracker Chicken
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Credit: Martin Yan
Skills for Culinarians Day Cookbook, July 2004
1 lb. boneless, skinless chicken breasts
1 T vegetable oil
1 fresh jalapeno chile, cut into thin strips
8 small dried red chiles
1 red bell pepper, julienned
1/2 medium onion, thinly sliced
2 t soy sauce
1 t dark soy sauce
3 t cornstarch
1/3 cup ketchup
1/4 cup chicken broth
1 T chili garlic sauce
1 t sugar
1) Combine marinade ingredients in bowl. Cut chicken crosswise into 1/2-inch wide strips, place in marinade; stir to coat. Let stand for i0 minutes.
2) Combine sauce ingredients in small bowl; mix well.
3) Place stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add fresh and dried chiles. Cook, stirring, until dried chiles begin to brown, about 15 seconds. Add chicken, bell pepper, and onion; stir-fry, until chicken is no longer pink in center, 2 to 3 minutes. Add sauce and bring to boil. Stir to evenly coat chicken and serve.
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