1. Mix the first 5 sauce ingredients, set aside. 2. Combine the flour, cornstarch, and black pepper in a bag. 3. Add the chicken, shake to coat. 4. Heat the wok over high heat. 5. Add 2 TBS oil, swirl to coat. 6. Add the chicken, 8-10 pieces at a time. 7. Stir fry'til done, 2-3 minutes. 8. Drain on a paper towel. Add oil as needed. 9. Continue until all of the chicken is done. 10. Reheat the wok. 11. Add 2 TBS oil. 12. Add ginger, garlic, and chilies. 13. Cook 1 minute. Remove and discard the chilies. 14. Add vegetables, stir fry 3-4 minutes. 15. Push vegetables up the sides of the wok. 16. Add water to the center of the wok. 17. Cover. 18. Steam for 2 minutes. 19. Return the chicken. 20. Re-stir the sauce, add to the wok. 21. Stir'til the sauce has thickened well. 22. Serve with rice, Basmati is my favorite. ---------------------------------------------------------------------------
Nutrition
Ingredients
