Source:

ironhelm@sprynet.com

Serves/Makes:6

Ingredients

• 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

Preparation

• 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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