Spicy Chicken in Brown Sauce

Serves 8

Ingredients

Scale: 1x
  • 4 cup Chicken (cubed)
  • 3 cup Vegetables (your choice)
  • ¼ cup Soy sauce (light)
  • ¼ cup White Soy sauce
  • ¼ cup Oyster Sauce
  • 1¾ cup Chicken broth
  • 1½ teaspoon Garlic (minced)
  • 1 tablespoon Ginger (fresh, chopped)
  • 2 tablespoon Chinese chili sauce

Instructions

  1. 2-3 tbsp. hot oil (to be added to sauce to give it a glossy, transparent look)
  2. About 2 tbsp. cornstarch mixed with 2 tbsp. water (for thickening sauce)
  3. About 3-4 hours (or earlier) before frying sprinlkle about 2 tbsp. cornstarch on chicken to tenderize it. You
  4. can also add a little water if chicken is not wet enough.
  5. Set in fridge.
  6. You can also make sauce at this time and allow flavors to mix.
  7. If you are having vegetables with your chicken, stir-fry them with a clove of garlic until crisp tender.
  8. Remove from wok and set aside.
  9. Next, add a little more oil to wok or skillet and saute chicken until done (about 5 min.).
  10. Remove from skillet and drain excess oil.
  11. The final step involves pouring the sauce into wok and, just before it comes to boil, add cornstarch mixture.
  12. Allow to simmer for a few minutes.
  13. When mixture has thickened, add hot oil and stir well.
  14. Lastly, add the chicken and veggies and stir until well coated.
  15. Be careful not to allow sauce to simmer to long, because sauce will cook down and become VERY SALTY.
  16. Serve over rice.
Chinese Baked