1. Cut chicken into thin slices, 2 inches long, cutting against the grain. 2. Put it into a bowl together with the soy sauce, rice wine, ginger, cornstarch and 1 tsp sesame oil. 3. Mix well, let mixture marinate for about 20 minutes. 4. Heat the oil in a wok or large skillet until i t is very hot. Remove the chicken from the marinade with a slotted spoon. 5. Add it to the pan and stir-fry it for 2 minutes until it browns. 6. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 tsp. 7. Reheat the pan over a high heat and add the dried chilies. 8. Stir-fry them for 10 seconds, then return the chicken to the pan. 9. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. 10. Serve immediately over white rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
