Follow these steps for perfect results
chicken breasts
boneless, skinless, cut into thin strips
egg whites
whisked
cornstarch
rice wine
Worcestershire sauce
Tabasco sauce
sesame oil
soy sauce
brown sugar
cayenne pepper
crushed dried red chili
ginger
minced
carrots
cut into thin strips
red bell pepper
sliced
green bell pepper
sliced
green onions
chopped
vegetable oil
Rinse chicken and pat dry.
Partially freeze chicken breasts for easier slicing.
Cut chicken into thin strips.
Combine sauce ingredients in a small bowl.
Whisk cornstarch into egg whites.
Coat chicken strips in the cornstarch mixture.
Heat vegetable oil in a wok.
Briefly cook chicken strips in the hot oil until white.
Remove chicken and drain on paper towels.
Clean out the wok and add remaining vegetable oil.
When the oil is hot, add the carrots.
Stir-fry carrots briefly.
Add the peppers to the wok.
Make a "well" in the middle of the wok.
Add the sauce to the well.
Heat the sauce briefly.
Mix the sauce in with the vegetables.
Return the chicken to the wok.
Stir-fry for 1 to 2 more minutes.
Stir in the green onions.
Serve with rice.
Expert advice for the best results
For extra flavor, marinate the chicken for 30 minutes before cooking.
Adjust the amount of red chili to your desired spice level.
Serve with steamed rice or noodles.
Everything you need to know before you start
15 minutes
Sauce can be made ahead.
Serve over rice, garnished with extra green onions and a sprinkle of sesame seeds.
Serve with steamed rice.
Serve with stir-fried vegetables.
Serve with spring rolls.
Balances the spice.
Clean and refreshing.
Discover the story behind this recipe
Known for its bold and spicy flavors.
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