Sort ingredients
rsnake
QR Code
Listen
Pdf
Whisk together the soy sauce, honey, rice vinegar, chili sauce, chicken broth, and cornstarch in a medium sized bowl. Set aside until ready to use.
Toss the chicken pieces in a bowl with the cornstarch and salt and pepper to taste. Be sure to evenly coat each piece.
Heat the vegetable oil in a large wok or pan to high heat and swirl to coat. Add the chicken and cook for 4-5 minutes, stirring often, until the each side of the chicken forms a crispy brown crust. Don't let it stick to the bottom of the pan.
When the chicken is nearly cooked through, remove it from the pan and set it aside.
Reduce the heat to medium and add the hot peppers, garlic, ginger, and scallions. Stir fry for 30 seconds.
Add the reserved sauce and reserved chicken to the wok and bring to a simmer. Toss to combine. Cook another 2 minutes, or until the chicken is cooked through.
Garnish and serve! It is best with rice!