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Chinese Hot and Spicy Chicken
Serves: 4
 Download this recipe.
1/4 cup olive oil
1 tablespoon scallion (1 scallion)
2 ounces jalapeρo peppers (2 peppers)
1 tablespoon grated ginger root
1/2 ounce sherry
3 tablespoons soy sauce, divided
2 pounds boneless skinless chicken breast halves
1/2 cup chicken broth
2 tablespoons white wine vinegar
1 tablespoon splenda
1/2 teaspoon salt
1 tablespoon cornstarch
1/4 teaspoon pepper
1. Cut chicken into bite-sized pieces; marinate 15-20 minutes in ginger, sherry, (2 tablespoons) soy sauce mixture.
2. Cut scallion and hot peppers diagonally into 1-inch pieces.
3. Mix chicken broth, (1 tablespoon) soy sauce, wine vinegar, splenda, salt and pepper.
4. Heat oil. Add scallion, and stir fry several times. Add ginger, sherry, soy mixture and chicken to scallions and hot pepper, and stir-fry for 1-2 minutes more. Add chicken broth mixture, mix well. Cook over low heat until chicken pieces are tender. Add cornstarch to thicken. Serve.
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