Empress Chicken
A little sweet, a little sour, Empress Chicken is an easy and delicious Chinese-American stir fry that looks impressive and only takes 20 minutes to make!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 pound boneless, skinless chicken breast (cut into bite size cubes)
- 1 large egg
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 3 cloves garlic (peeled and finely chopped)
- 1 medium onion (peeled and sliced into thin half moons)
- 2 stalks scallions (finely sliced on the bias)
- 4-5 dried red chilies (optional)
- For the sauce:
- 1 1/2 tablespoons corn starch
- 2 tablespoons white vinegar
- 1/4 cup soy sauce
- 1 small thumb size ginger (peeled and grated)
- 1 cup chicken broth
- 1 1/2 tablespoons granulated sugar
Instructions
- 1
In a bowl, add corn starch and slowly whisk in soy sauce until cornstarch is dissolved. Whisk in vinegar and all of the remaining ingredients for the sauce. Set aside.
- 2
Put chicken and egg in a bowl and mix using your fingers until all the chicken pieces are coated.
- 3
Slowly add cornstarch until all the pieces are evenly coated (use more cornstarch if you need to).
- 4
In a pan over high heat, add vegetable oil and chicken. Cook for 4-5 minutes or until chicken is cooked through. Transfer to a plate and set aside.
- 5
In the same pan add garlic and onions and cook for 3 minutes, until onions are translucent. Add chicken and stir.
- 6
Whisk sauce and pour over the chicken and onions. Stir until the sauce thickens and coats the chicken. Turn off the heat, add scallions and chilies and serve immediately.