With fresh jalapeño chili, dried red chilies and chili garlic sauce this dish is hot and spicy! In China the dried chilies are typically eaten, but unless you like very hot food, you will probably want to remove them before serving. This recipe comes to us from celebrity chef Martin Yan, who helped us develop the menus on our China itineraries.
Ingredients:
Marinade:Two teaspoons soy sauce
One teaspoon dark soy sauce
One teaspoon cornstarch
One pound boneless, skinless chicken breasts
Sauce:
One-third cup ketchup
One-quarter cup chicken broth
One tablespoon chili garlic sauce
One teaspoon sugar
One tablespoon vegetable oil
One fresh jalapeño chili, cut into thin strips
Eight small dried red chilies
One red bell pepper, julienned
One-half medium onion, thinly sliced
Directions:
Combine marinade ingredients in a bowl. Rinse chicken and pat dry then cut crosswise into half-inch wide strips. Place in marinade, and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a small bowl; mix well. Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add fresh and dried chilies; cook, stirring, until dried chilies begin to brown, about 15 seconds. Add chicken, bell pepper and onion; stir-fry until chicken is cooked through and no longer pink in center, about 2 to 3 minutes. Add sauce and bring to a boil. Stir to evenly coat chicken and serve.
Makes 4 servings.
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