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Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
30 mins
We love spicy chicken and Hunan is no exception. If you want yours less spicy, lessen the amount of chilis and sambal oelek.
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Ingredients
- 3 Tbsp.
canola oil, divided
- 4
boneless, skinless chicken thighs, cut into 1" pieces
1" piece ginger, minced
- 1
large head broccoli, cut into small florets
- 1
red bell pepper, chopped
- 4
4-6 dried chilis
- 2 Tbsp.
sherry
- 1/4 cup
low-sodium soy sauce
- 1 tsp.
cornstarch
- 2 tsp.
sambal oelek
- 1 tsp.
sesame oil
Rice, for serving
Directions
- Step 1In a large skillet over medium heat, heat 2 tbsp canola oil. Add chicken and fry until cooked through, 7 minutes then remove from pan.
- Step 2Heat remaining canola oil in same pan. Add ginger and cook until fragrant, 1 minute then add broccoli, bell pepper, and red chilis. Cook until vegetables are tender, 5 minutes.
- Step 3In a small bowl combine sherry, soy sauce, cornstarch, sambal oelek, and sesame oil. Add to pan and simmer until sauce thickens, 3 minutes. Add chicken back to pan and toss to coat. Serve over rice.
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