1/4 to 1/2 C. water depending on how salty chicken broth is
1/4 tsp. Chinese hot pepper sauce
2 tbsp. brown sugar
1 tsp. ginger, finely minced
2 tsp. garlic, minced
3 - 12 dried Chinese red pepper pods
1 medium-size green bell pepper, diced or thinly-sliced crescent
About 2 tbsp hot oil
1 tbsp cornstarch mixed with 1 tbsp. water
About 5-6 hours before cooking time, cut chicken breast into bite- size chunks. Add about 1-2 tablespoons water to breast meat, followed by an equal amount cornstarch. Gently massage cornstarch into breast meat. Place meat in refrigerator until ready to use.
About 1 hour, or earlier if you prefer, mix sauce ingredients which includes everything except bell peppers, dried red peppers, cornstarch and water. Mix well and set aside.
When ready to cook chicken, heat wok until it smokes, reduce heat and place a little oil in wok. It will heat very quickly. Place chicken in wok and stir-fry. When it is about halfway done, douse chicken with a about 1 1/2 tablespoons dry white wine or sherry and stir. Finish cooking chicken and remove from wok.
Next, clean wok and reheat it. Add just a little oil and heat. After oil has heated, add a clove of garlic (does not have to be minced) and dried red pepper pods. Stir-fry for about 20 to 30 seconds before adding sauce ingredients.
After sauce has simmered for about a minute or so, add cornstarch and water mixture. Stir briefly and when sauce starts to thicken, add chopped bell peppers. When sauce has thickened, add hot oil and stir until well-mixed. Lastly, return
chicken to wok and mix with sauce. Serve over white rice.
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