Servings: 4 people
Prep time: 15 minutes
Cook time: 40 minutes
- 2 lbs boneless chicken breasts, cut into chunks
- 2, 3 carrots, cut into thin ovals
- 1 can baby corn
- 1 can water chestnuts
- 2 broccoli crowns, cut into florets
- 9, 10 dried arbol red chili peppers
- 1 tbsp garlic chili sauce (or Sriracha sauce)
- 2 cups chicken broth (or 14 oz can)
- 1/2 cup water
- 3 tbsp brown sugar
- 1 tbsp cider vinegar (or white vinegar)
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp toasted sesame seeds
- 1 garlic, minced (or garlic powder)
- 1/4 cup cornstarch (mixed with equal parts water)
- 1 scallion, cut thinly (garnish)
- 1 tbsp sesame seeds (garnish)
- Dice chicken breasts into about 1-inch chunks. Heat olive oil in a large non-stick skillet or frying pan. Saute chicken pieces for about 10 minutes or until slightly browned.
- Add all the vegetables (pre-cut according to preference) and stir-fry another 5 minutes.
- In a saucepan, mix together chicken broth, water, vinegar, soy sauce, sesame oil, garlic chili sauce, arbol chili, and minced garlic. Bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer 5 minutes. If the sauce has not thickened up, prepare a half & half mixture of cornstarch and water and add to the sauce. Stir constantly to avoid clumping.
- Pour sauce into the skillet/pan and mix ingredients together until thoroughly coated. Cook for another few minutes until ready to plate.
- Garnish with scallion slices and sesame seeds. Serve with rice immediately.
*Just a reminder to continually taste-test your sauces (especially when making them separately) throughout the cooking process. Even the most exact measurements of ingredients do not produce the same results. What’s spicy, salty, bland, sweet, and sour to me will most likely be different for you. This helpful tidbit works well with all recipes and it’s something I was reminded of while making this dish. ^^