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Wow-Wee! Kate's Garlic chicken
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  • 2 lbs (.9 kg). chicken tenders
  • 3 T cornstarch
  • 1 julianne red pepper
  • 3 julianne carrots
  • 6 scallions sliced on diagonal
  • 2 tbsp (30 ml) minced garlic
  • 2 tbsp (30 ml) minced ginger
  • 1T cracked black pepper
  • 1/2 lb (.2 kg). shitake mushrooms (fresh) or a big handful of dry ones (if using dry, soak 15 minutes)
  • 3 T sesame oil
  • 4 T chili-garlic paste (i like "lee kum kee")
  • 1/2 cup (125 ml) soy sauce
  • 1 cup (225 ml) chicken broth
  • 2 T rice vinegar
  • Marinate the chicken for 1 hour in 1/2 the corn starch, a bit of sesame oil, some of the chopped garlic and ginger, a little bit of soy sauce.
  • Fry chicken over high heat in large pan - be sure to brown it. Remove chicken when done.
  • Add a bit more oil and saute garlic and ginger until fragrant.
  • Add veggies and mushrooms, cook 2 to 4 minutes.
  • Add rest of ingredient except cornstarch, cook 1 minute longer.
  • Put chicken back in the pan. If the sauce is not thick enough for you, make a slurry with cornstarch and cold water and add to pan.
  • Bring it to a boil. Serve at once over steamed rice or noodles.
  • Enjoy!!

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