Hunan Spicy Chicken

6 Servings
Chicken Chinese
Main Dish Loved Stir Fry Chicken Chinese

1 pound cken breast
1 white
1 tablespoon Dry rry
1 tablespoon nstarch
2 cup etable oil
1 1/2 tablespoon ter sauce
3 teaspoon ar
4 tablespoon sup
1/2 teaspoon t
1 pinch te pepper
1 teaspoon pepper flakes
1 teaspoon li oil
2 tablespoon ger finely chopped
1 clove lic minced
1 teaspoon ame oil
1 head ccoli cut into pieces
4 rot cut into pieces
1 bunch en onion
1 can er chestnuts
1 can Baby n on the cob cut in half

Marinade: Dry Sherry, Corn Starch, oyster sauce, sugar, salt, white pepper, egg white, garlic clove Sauce: catsup, red pepper, chilli oil, ginger 1. Mix chicken with marinade mixture. Mix sauce ingredients and set aside. 2. Cut up broccoli, carrots, onions, etc. 3. Start Rice in Rice Cooker 4. Cook chicken with veggie oil. Remove and clean ickies out of the wok 5. Cook carrots (steam with water) 6. Then broccoli 7. Add sauce, then water chestnuts and corn... then green onions 8. Mix all together and add 1 tsp sesame oil at the end.


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Hunan Style Lemon Chicken

3 Servings
Chicken
Hunan
sweet tart good lunch dinner main dish Chicken Hunan

3 lbs of cken breast cutlets)
1 etable oil (or olive oil)
1/4 c. -purpose flour
1/4 c. water
1
2 tbsp. nstarch
2 tbsp. etable oil
1 tsp. sauce
1/2 tsp. t
1/4 tsp. ing soda
1 ey Lemon Sauce
1 on slices
EY LEMON SAUCE:
1/2 c. water
1/2 tsp. grated on peel
1/4 c. on juice
1/4 c. ey
1 tbsp. sup
1/2 tsp. instant chicken illon
1/2 tsp. t
1 clove lic finely chopped
1 tbsp. nstarch
1 tbsp. cold water

cut chicken into halves. Heat vegetable oil (1-1 1/2 inches) to 360 degrees. Beat remaining ingredients except Honey Lemon Sauce and lemon slices with hand beater until smooth. Dip chicken pieces one at a time into batter. Fry 2 pieces at a time until golden brown, turning once, about 7 minutes; drain. Repeat with remaining chicken. Cut chicken crosswise into 1/2 inch slices; arrange in single layer on heated platter. Keep warm. Prepare Honey Lemon Sauce; pour over chicken. Garnish with lemon slices. 6 servings. To make honey lemon sauce: Heat 1/2 cup water, the lemon peel, lemon juice, honey, catsup, bouillon (dry), salt and garlic to boiling. Mix cornstarch and 1 tablespoon water; stir into sauce. Cook and stir until thickened, about 30 seconds.


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