Hunan Chicken and Vegetables

Ingredients

• 6 drieds red pepper pods
• 2 tablespoons soy sauce , or more to taste
• 1 tablespoon chopped green onion
• 1 tablespoon hoisin sauce
• 2 teaspoons chile oil
• 1.5 teaspoons jarred minced garlic
• 1 teaspoon white sugar
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 0.5 cups vegetable oil , or as needed
• 1.5 cups Chicken , broilers or fryers, breast, meat only, raw
• 0.5 cups water
• 0.5 cups carrot strips
• 0.5 cups chopped green bell pepper
• 0.5 cups coarsely chopped onion
• 0.5 cups baby corn , drained
• 0.5 cups sliced water chestnuts , drained
• 0.5 cups sliced bamboo shoots , drained
• 2 cups warm cooked rice

Instructions

1. 1

   Mix pepper pods, soy sauce, green onion, hoisin sauce, chile oil, garlic, sugar, ginger, and salt for sauce together in a bowl; set aside.

2. 2

   Heat about 1 inch vegetable oil in a wok over medium-high heat. Add chicken; stir and saute until no longer pink, about 3 minutes. Remove chicken with a slotted spoon and set on a plate. Pour hot oil into a container and discard when cool.

3. 3

   Add water to the wok and bring to a boil. Add carrots, bell pepper, onion, corn, water chestnuts, and bamboo shoots; cook and stir for about 1 minute. Remove with a slotted spoon to a bowl. Pour out and discard any remaining water.

4. 4

   Pour the reserved sauce into the wok. Stir and heat over medium heat. Add chicken and vegetables to the sauce; stir until well coated. Remove pepper pods and serve over cooked rice.