• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Hot and Sour Chicken

  • Recipe Submitted by on

Category: Poultry, Main Dish

 Ingredients List

  • Taule BTVC62A
  • 2 ts Cornstarch
  • 2 ts Dry sherry
  • 1/4 ts Salt
  • 1/4 ts Pepper
  • 1 lb Chicken breasts; skinned and
  • Cut in small pieces
  • 4 tb Vegetable oil
  • Cooking Sauce; (follows)
  • 1 tb Garlic; minced
  • 2 ts Fresh ginger; minced
  • 1 tb Fermented black beans;
  • -rinsed
  • Drained
  • 1 Small green pepper; seeded
  • Cut in 1" squares
  • 1 Medium-size carrot; thinly
  • 1 cn Sliced bamboo shoots (8oz)
  • 1 tb Water
  • Hot cooked rice


2 ts Cornstach
1/2 ts Crushed red pepper
1/2 ts Vegetable oil
2 tb Soy sauce
2 1/2 tb White wine vinegar
1/2 c Chicken broth

Combine cornstarch, sherry, salt and pepper in a bowl. Add chicken and stir
to coat, then stir in 1 1/2 tsp of the oil and let stand for 15 minutes to
marinate. Prepare cooking sauce by mixing together all ingred- ients, set
aside. Place wide frying pan (or wok) on high heat. When hot, add 2 Tbl of
the oil. When oil begins to heat, add garlic, ginger, and black beans. Stir
once, then add chicken and stir-fry until chicken is opaque (about 3
minutes). Remove chicken from pan. Add the remaining oil to pan. When oil
is hot, add green pepper, carrot, and bamboo shoots. Stir-fry for 30
seconds. Add water and stir-fry for about 1 1/2 minutes. Return chicken to
pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce
bubbles and thickens. Serve with rice.

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