Here's a delicious recipe to make the next time you're craving a little Chinese food. Serve with Fried Rice, Crab Rangoon, Egg Rolls, and Egg Drop Soup. Yum!
2 pounds boneless skinless chicken breasts, 1" chunks
1/3 cup flour
2 teaspoons seasoned salt
1 teaspoon black pepper
5 tablespoons canola oil
2 tablespoons butter
2 cloves garlic, minced
1/2 cup sliced water chestnuts
1 teaspoon chili pepper
2 cups chicken broth
1/4 cup cornstarch
2 tablespoons red wine vinegar
1/2 cup sugar
2 tablespoons soy sauce
1/4 teaspoon black pepper
3 tablespoons sesame seeds for garnish
In gallon Ziplock bag, combine flour, seasoned salt, and black pepper. Add chicken chunks to flour mixture and shake to coat the meat. Heat large skillet with oil. Add chicken and cook until chicken is golden brown on both sides.
Meanwhile, melt butter in large saucepan on low heat. Saute garlic until tender. In medium mixing bowl, combine water chestnuts, chili seasoning, chicken broth, cornstarch, wine vinegar, sugar, and soy sauce. Whisk together until cornstarch has dissolved. Pour into butter mixture and cook on medium heat until mixture thickens. Pour sauce over chicken and sprinkle with sesame seeds. Serve over rice. Serves 6-8.
Wine Recommendation: Castello del Poggio Moscato
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