For a small friday night gathering (10 or so) we use about 6-7 lbs of chicken breasts - cut up... about 8 peppers - green, red and yellow. It's kind of General Tso's meets Sweet and Sour Meets Kung Pao - I add peanuts. One of our favorites!
Marinating Ingredients (A)
4 Tbsp sherry
1 tsp salt
1 egg
4 tbsp corn starch
(double this for that amount of chicken)
Stir Fry Ingredients (B)
1/2 cup chopped green onions
2 Tbsp red pepper sauce
1/4 cup sugar
4 tbsp vinegar
2 tsp cornstarch
1/4 cup water
4 tbsp soy sauce
2 tsp chopped ginger
(usually quadruple (at least!) this for that amount of chicken (use 6 Tbsp of red pepper sauce if you don't want it too hot)
Cut chicken into chunks. Marinate in Ingredients (A) all day or as little as a few hours.
Mix Ingredients (B) in a bowl and set aside. Keep onions in their own bowl.
Cut peppers into chunks - set aside.
Fry marinated chicken in cooking oil over medium heat until golden brown... drain and set aside.
In a pan... sir fry onions a little... add ingredients (B) until thickened.
Add chicken and peppers.
Serve over rice. Can also add peanuts
{Adapted from a recipe from Dynasty Restaurant in Pittsburgh}
