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Chicken With Red Chile and Garlic Sauce Recipe

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This recipe for Chicken With Red Chile and Garlic Sauce, by , is from The Issa Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Issa


1 tbsp. soy sauce
1 tbsp. rice wine or dry sherry or chicken broth
1 pound boneless chicken breasts cut into 1/2 inch pieces
2 tsp. cornstarch

1 1/4 cups chicken broth
3 tbsp. soy sauce
3 tbsp. Hoison sauce
3 tbsp. red wine vinegar
1 tsp. Chile paste
1/2 tsp. honey
1/4 tsp. dark sesame oil

1 tbsp. olive oil
4 large garlic cloves
1 tbsp. fresh ginger, minced
10 whole dried chilies
2 green onions, cut into 1/2 inch pieces
1/2 tsp. toasted ground szechwan peppercorns or coarsely ground black pepper


2 tbsp. chopped cilantro
2 tbsp. peanuts

In a medium bowl stir together 1 tbsp. soy sauce and wine. Stir in chicken to coat. Add cornstarch; stir until blended. Meanwhile in a small bowl stir together all sauce ingredients. Heat wok over high heat until hot
add oil, garlic and ginger fry until golden brown being careful not to burn. Add chicken spreading in one layer if possible . Stir fry 3-5 minutes or until golden brown. Stir in chilies, green onions and ground peppercorns. Stir fry 1-2 minutes or until fragrant. Add sauce stir to combine cook 1 minute or until sauce is hot and chicken is no longer pink. Place on a platter; garnish with cilantro and peanuts and serve immediately.

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