Main Dishes, Oriental, Poultry

Spicy Chicken In Brown Sauce

  • 4 cups Chicken, cubed
  • 3 cups Vegetables, your choice
  • 1 Garlic cloves
  • ~ SAUCE
  • 1/4 cup Soy sauce, light
  • 1/4 cup White Soy sauce
  • 1/4 cup Oyster Sauce
  • 1 3/4 cups Chicken broth
  • 1 1/2 teaspoons Garlic, minced
  • 1 tablespoon Ginger, fresh, chopped
  • 2 tablespoons Chinese chili sauce

    • 2-3 tbsp. hot oil (to be added to sauceto give it a glossy, transparent look)

    About 2 tbsp. cornstarch mixed with 2 tbsp. water (for thickening sauce)

    About 3-4 hours (or earlier) before frying sprinlkle about 2 tbsp. cornstarch on chicken to tenderize it. You

    can also add a little water if chicken is not wet enough.

    Set in fridge.

    You can also make sauce at this time and allow flavors to mix.

    If you are having vegetables with your chicken, stir-fry them with a clove of garlic until crisp tender.

    Remove from wok and set aside.

    Next, add a little more oil to wok or skillet and saute chicken until done (about 5 min.).

    Remove from skillet and drain excess oil.

    The final step involves pouring the sauce into wok and, just before it comes to boil, add cornstarch mixture.

    Allow to simmer for a few minutes.

    When mixture has thickened, add hot oil and stir well.

    Lastly,add the chicken and veggies and stir until well coated.

    Be careful not to allow sauce to simmer to long, because saucewill cook down and become VERY SALTY.

    Serve over rice.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!