Follow these steps for perfect results
chicken breasts
skinned and boned
vegetable oil
divided
dried red chili peppers
pods
celery
thinly sliced on the diagonal
water chestnuts
sliced, drained
broccoli florets
separated into small pieces
carrot
sliced diagonally
garlic
thinly sliced
gingerroot
peeled and minced
green onion
cut into 1 inch pieces
rice wine
chili paste
optional
Cut chicken breasts lengthwise into 1/4-inch strips.
Preheat a wok or skillet with sloped sides over medium-high heat (375°F) for 2 minutes.
Pour vegetable oil around the top of the wok.
Add dried red chili peppers to the hot oil and stir-fry for 2-3 minutes. Remove the chili peppers and set aside.
Add the chicken strips to the wok and stir-fry for about 7 minutes, until lightly browned. Remove chicken from the wok and drain well.
Add the celery, water chestnuts, broccoli florets, carrot, garlic, and gingerroot to the wok.
Stir-fry the vegetables for 3-5 minutes.
Return the reserved chili pepper pods and chicken to the wok.
Add green onion to the wok.
Combine rice wine and chili paste (if using) in a small bowl.
Pour the rice wine mixture over the chicken and vegetables in the wok.
Stir-fry until thoroughly heated, about 2-3 minutes.
Serve hot over cooked rice or pasta.
Expert advice for the best results
Adjust the amount of chili peppers to control the spiciness.
Marinate the chicken in a mixture of soy sauce, cornstarch, and egg white for a more tender texture.
Serve with a side of steamed broccoli or bok choy.
Everything you need to know before you start
15 minutes
Can be prepped ahead of time by slicing the chicken and vegetables.
Serve in a bowl or on a plate garnished with extra green onions and a sprinkle of sesame seeds.
Serve over hot cooked rice or noodles.
Serve with a side of steamed vegetables.
Complements the spice.
Balances the heat.
Discover the story behind this recipe
Stir-frying is a common cooking technique in many Asian cuisines.
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