Hunan Hot and Sour Chicken Recipe

Name: Hunan Hot and Sour Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons cornstarch; 2 teaspoons sherry dry; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 pound chicken breasts skinned, boned, cut into bite size pieces; 3 1/2 tablespoons vegetable oil; 1 tablespoon garlic minced; 2 teaspoons ginger minced fresh; 1 tablespoon black beans, fermented rinsed and drained; 1 small green bell peppers seeded, and cut into 1 inch pieces; 1 medium carrots thinly sliced; 8 ounces bamboo shoots canned, sliced; 1 tablespoon water; 2 teaspoons cornstarch; 1/2 teaspoon red pepper flakes; 1/2 teaspoon vegetable oil; 2 tablespoons soy sauce, tamari; 2 1/2 tablespoons white wine vinegar; 1/2 cup chicken broth

Servings: persons

2 teaspoons cornstarch
2 teaspoons sherry dry
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound chicken breasts skinned, boned, cut into bite size pieces
3 1/2 tablespoons vegetable oil
1 tablespoon garlic minced
2 teaspoons ginger minced fresh
1 tablespoon black beans, fermented rinsed and drained
1 small green bell peppers seeded, and cut into 1 inch pieces
1 medium carrots thinly sliced
8 ounces bamboo shoots canned, sliced
1 tablespoon water
2 teaspoons cornstarch
1/2 teaspoon red pepper flakes
1/2 teaspoon vegetable oil
2 tablespoons soy sauce, tamari
2 1/2 tablespoons white wine vinegar
1/2 cup chicken broth

1
In a bowl, combine cornstarch, sherry, salt and pepper.
2
Add chicken and stir to coat, then stir in 1 1/2 teaspoons of the oil and let stand for 15 minutes to marinate.
3
Prepare cooking sauce by blending all ingredients in another bowl, set aside.
4
Place a wok or wide frying pan over high heat.
5
When pan is hot, add 2 tablespoons of the oil.
6
When oil begins to heat, add garlic, ginger, and black beans.
7
Stir once, then add chicken and stir-fry until chicken is opaque (about 3 minutes).
8
Remove chicken from pan.
9
Add the remaining 1 tablespoon oil to pan.
10
When oil is hot, add green pepper, carrot and bamboo shoots.
11
Stir-fry for 30 seconds.
12
Add water and stir-fry for 1 1/2 minutes.
13
Return chicken to pan.
14
Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.
15
If you like food that produces watery eyes and a burning mouth, pass a little bowl of hot pepper and black bean sauce.

409

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 19 ingredients. The key ingredients include: 2 teaspoons cornstarch, 2 teaspoons sherry dry, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and more.

Yes, Hunan Hot and Sour 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.

Hunan Hot and Sour Chicken

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