Hunan Chicken

• Gluten free

• Meat

  • 1/2 lb Chicken breast, skinless boneless

• Produce

  • 2 tbsp Chile bean paste
  • 1 Garlic clove
  • 2 cups Mix of zucchini
  • 1 Thumb size ginger

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 1/4 cup Chicken stock, low sodium

• Condiments

  • 1 tbsp Oyster sauce
  • 1 1/2 tbsp Soy sauce

• Baking & Spices

  • 3 tsp Cornstarch
  • 1 tsp Granulated sugar
  • 1 Pepper, white ground
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 2 tbsp Vegetable oil

Found on pickledplum.com

Description

Ingredients

• ½ pound skinless, boneless chicken breast, chopped bite size
• 2 tsp cornstarch
• 1 large egg, whisked
• salt and pepper
• 2 tbsp vegetable oil
• 1 garlic clove, finely chopped
• 1 thumb size ginger, peeled and finely chopped
• 2 cups mix of zucchini, red bell pepper and carrot, sliced bite size
• For the Sauce:
• 1 tsp granulated sugar
• 1 tsp apple cider vinegar
• 1 tsp cornstarch
• 2 tbsp chile bean paste (like toban djan ) or chili paste (Sambal Oelek)
• 1 tbsp oyster sauce
• 1½ tbsp soy sauce
• ¼ cup low sodium chicken stock
• white ground pepper

Directions

• In a bowl, combine egg and cornstarch and season with a little salt and pepper. Add chicken pieces and marinade for 5 minutes.
• Add all the ingredients for the sauce into a bowl and whisk until well blended.
• In a large pan over medium high heat, add 1 tbsp vegetable oil. Drop chicken pieces and cook until both sides are golden brown. Remove chicken from the pan and set aside.
• Add remaining 1 tbsp vegetable oil to the pan (still over medium high heat) and add garlic and ginger. Cook for 1 minute and add vegetables. Cook for 5 minutes.
• Return chicken to the pan and add sauce. Stir and coat vegetables and chicken for 1 minute and turn the heat off.
• Transfer to a plate or bowl and serve Hunan chicken with a side of white rice.