Rose'S Hot Chicken Recipe

Name: Rose'S Hot Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. soy sauce; 1 Tbsp. cornstarch; 2 large chicken breasts, boned, skinned and cut into 1/2-inch cubes; 1 Tbsp. sherry; 2 tsp. sugar; 1 tsp. white vinegar; 1/4 c. Planters peanut oil; 1 tsp. crushed red pepper; 1/3 c. sliced scallions; 1/2 tsp. ground ginger

Servings: persons

3 Tbsp. soy sauce
1 Tbsp. cornstarch
2 large chicken breasts, boned, skinned and cut into 1/2-inch cubes
1 Tbsp. sherry
2 tsp. sugar
1 tsp. white vinegar
1/4 c. Planters peanut oil
1 tsp. crushed red pepper
1/3 c. sliced scallions
1/2 tsp. ground ginger

1
Blend 1 tablespoon soy sauce and cornstarch in a bowl; mix in chicken and set aside.
2
Combine remaining 2 tablespoons soy sauce sherry, sugar and white vinegar; set aside.
3
Heat Planters peanut oil in wok or large skillet over high heat.
4
Add red pepper, cook until pepper turns black; add chicken and stir-fry 2 minutes. Remove and set aside.
5
Stir-fry scallions and ginger for 1 minute. Return chicken to wok and cook 2 minutes, stirring constantly. Add soy mixture; cook 1 minute longer, stirring constantly.
6
Serve over hot rice (use Uncle Ben's converted rice).

199

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 10 ingredients. The key ingredients include: 3 Tbsp. soy sauce, 1 Tbsp. cornstarch, 2 large chicken breasts, boned, skinned and cut into 1/2-inch cubes, 1 Tbsp. sherry, and more.

Yes, Rose'S Hot 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.

Rose'S Hot Chicken

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