Oriental Chicken

Name: Oriental Chicken
Ingredients: 4 skinless boneless chicken breast halves, cut into 3/4-inch pieces; 1/2 cup plus 1 1/2 teaspoons cornstarch; 1/2 cup canned chicken broth; 1 tablespoon rice vinegar; 1 tablespoon oyster sauce; 1 tablespoon soy sauce; 2 teaspoons sugar; 1/2 cup vegetable oil; 5 green onions, thinly sliced; 1 tablespoon chopped peeled fresh ginger; 1 tablespoon chopped garlic; 1/2 red bell pepper, diced

12 ingredients

12 steps

Ingredients

4 skinless boneless chicken breast halves, cut into 3/4-inch pieces
1/2 cup plus 1 1/2 teaspoons cornstarch
1/2 cup canned chicken broth
1 tablespoon rice vinegar
1 tablespoon oyster sauce
1 tablespoon soy sauce
2 teaspoons sugar
1/2 cup vegetable oil
5 green onions, thinly sliced
1 tablespoon chopped peeled fresh ginger
1 tablespoon chopped garlic
1/2 red bell pepper, diced

Directions

1

Place chicken in medium bowl; season with salt and pepper.
2

Add 1/2 cup cornstarch and toss until chicken is well coated.
3

Transfer chicken to colander and toss to remove excess cornstarch.
4

Place chicken broth in small bowl.
5

Add remaining 1 1/2 teaspoons cornstarch and stir until dissolved.
6

Add vinegar, oyster sauce, soy sauce and sugar and mix thoroughly.
7

Heat oil in heavy large skillet over high heat until oil is very hot, about 5 minutes.
8

Add chicken and fry until just cooked through, stirring occasionally, about 5 minutes.
9

Using slotted spoon, transfer chicken to plate.
10

Pour off all but 1 tablespoon oil from skillet.
11

Add green onions, ginger and garlic, then bell pepper to skillet and stir-fry over high heat until bell pepper is crisp-tender, about 2 minutes.
12

Return chicken to skillet; add broth mixture and stir until sauce thickens, about 1 minute.