Hot Spicy Chicken Recipe

Name: Hot Spicy Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 green onions, chopped; 5 tsp. soy sauce; 5 tsp. dry sherry; 3 1/2 tsp. cornstarch; 1/4 tsp. salt; 3 to 4 chicken breasts, diced; 1 Tbsp. red wine vinegar; 2 Tbsp. chicken broth or water; 1 1/2 tsp. sugar; 3 Tbsp. vegetable or olive oil; 1/3 c. salted peanuts; 1 1/2 tsp. minced, fresh ginger; 6 to 8 small hot chili peppers

Servings: persons

2 green onions, chopped
5 tsp. soy sauce
5 tsp. dry sherry
3 1/2 tsp. cornstarch
1/4 tsp. salt
3 to 4 chicken breasts, diced
1 Tbsp. red wine vinegar
2 Tbsp. chicken broth or water
1 1/2 tsp. sugar
3 Tbsp. vegetable or olive oil
1/3 c. salted peanuts
1 1/2 tsp. minced, fresh ginger
6 to 8 small hot chili peppers

1
Mix 2 teaspoons soy sauce, sherry, cornstarch and salt. Marinate chicken at least 1 hour, the longer, the better.
2
Mix remaining soy sauce, sherry, vinegar, chicken broth, sugar and cornstarch; set aside.
3
Heat 1 tablespoon of oil in wok.
4
Cook peanuts until browned; set aside.
5
Add 2 tablespoons of oil to wok and heat.
6
Cook chili peppers until charred on medium heat. Increase heat to high and cook chicken for 2 minutes.
7
Add onions, peanuts and cornstarch mixture.
8
Cook until sauce boils and thickens.

445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 green onions, chopped, 5 tsp. soy sauce, 5 tsp. dry sherry, 3 1/2 tsp. cornstarch, and more.

Yes, Hot Spicy Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot Spicy Chicken

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