3 boneless skinless chicken breasts
½ tsp salt
½ tsp garlic salt
2 tsp sherry
1 cup flour
12oz bag of pre cut vegetables (Eat Smart Stir Fry Vegetables are perfect for this recipe)
2 ½ cups of peanut oil
2/3 cup hot water
½ c chicken broth
½ c white vinegar
4 tbsp sugar
½ tsp garlic salt
3 dried Thai chili peppers
2 tbsp cornstarch
4 tbsp ketchup
½ tsp soy
- Make the sauce about an hour to an hour and a half prior to using it.
- Remove all of the seeds from the chili peppers. The easiest way to do this is to cut the peppers in half and then shake the seeds out. Once the seeds are removed crush the peppers into tiny pieces either with your hands or with a mortar and pestle. If you do use your hands, make sure you wash them thoroughly immediately after crushing the peppers. Set the crushed peppers aside.
- In a small cup mix the cornstarch with just a little water to dissolve. Set this mixture aside.
- In a medium non stick pot mix together the chicken broth, white vinegar and sugar. Heat this mixture on high, stirring constantly until the sugar is melted and the mixture boils.
- As soon as the mixture boils, stir in the garlic salt, chili peppers and cornstarch mixture. Stir until thick, and then remove the pot from the heat. Let this mixture sit for about 5 minutes and then stir in the ketchup and the soy sauce.
- Pour the sauce into a container with a tight fitting lid and store it in the refrigerator for about an hour to an hour and a half.
- While the sauce is in the refrigerator, prepare the chicken by removing all of the fat from each breast and cutting them into about 1 ½ inch long pieces.
- Place these pieces in a large bowl and using your hands mix in the salt, garlic salt and sherry, making sure to cover each piece.
- Next add the egg and with your hands and mix it in well.
- Then place the flour on a plate and coat each piece of chicken by gently dipping it into the flour on both sides. Then set the finished pieces on a separate plate. Once all of the chicken is coated, wash your hands and set it aside.
- Open the bag of vegetables. You can use any type of fresh vegetable mix of pea pods, broccoli and cabbage; but the Eat Smart Stir Fry Vegetables are great in this recipe. Place them in a large microwavable bowl with enough water to cover them. They will float, but still make sure there is enough water to cover them if they were at the bottom of the bowl. Microwave on high for 2 minutes, then drain them in a colander and set them aside.
- In a large pot or wok heat the oil on high. Once the oil is hot, add the chicken and fry it for about 6 to 8 minutes or until lightly brown. Depending on the size of your pot or wok, you may have to do the chicken in 2 batches. Remember that you do not want to over crowd the pot or wok, and you want to have enough oil to cover the chicken.
- Once the chicken is light brown, remove it with a slotted spoon and set the pieces aside on a plate covered with paper towels to soak up the excess oil.
- After all of the chicken is removed, drain the oil leaving just about 1 teaspoon in the pot or wok. Add the vegetables to this oil and stir fry them for 1 minute.
- Then add the sauce from the refrigerator and the hot water and stir fry for 1 more minute.
- Add the chicken and stir to coat.
- Serve with fried or steamed rice. Makes about 3 servings.