1½ lbs boneless skinless chicken breasts, cut into chunks
1 cup green onions, sliced
4 small dried chilies, seeds removed (thai chilies are good)
Cornstarch slurry
⅛ cup soy sauce, low sodium
½ egg, beaten
½ cup cornstarch
Sauce
¼ cup cornstarch
⅛ cup water
¾ teaspoon garlic powder
½ cup sugar
¼ cup soy sauce
⅛ cup white vinegar
⅛ cup white wine
¼ teaspoon of pepper
8 ounces chicken broth
Instructions
Place all "sauce" ingredients in a jar and shake. You can make this the night before - just put it in the fridge :)
Slurry - mix all ingredients - if too thick add a small amount of water.
Add chicken pieces to the slurry.
Hot oil to 350 and add chicken ( about 6 pieces at a time) place cooked chicken on a paper towel. Takes about 6 minutes to cook each piece.
In a wok or large pan - heat up oil you want it at about 400. I use grapeseed oil because of the high smoking temp. Add green onions and peppers into the pan and cook for 30 seconds. Add sauce and stir until thick ( like the type in the restaurant ) might take a few minutes.
Add in chicken into the sauce. Cook till the sauce starts to bubble
Enjoy!
Recipe by Budget Savvy Diva at https://www.budgetsavvydiva.com/2012/06/78629/