Ingredients
- 4 skinless boneless chicken breast halves, cut into 3/4-inch pieces
- 1/2 cup plus 1 1/2 teaspoons cornstarch
- 1/2 cup canned chicken broth
- 1 tablespoon rice vinegar
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 1/2 cup vegetable oil
- 5 green onions, thinly sliced
- 1 tablespoon chopped peeled fresh ginger
- 1 tablespoon chopped garlic
- 1/2 red bell pepper, diced
Directions
- Place chicken in medium bowl; season with salt and pepper. Add 1/2 cup cornstarch and toss until chicken is well coated. Transfer chicken to colander and toss to remove excess cornstarch.
- Place chicken broth in small bowl. Add remaining 1 1/2 teaspoons cornstarch and stir until dissolved. Add vinegar, oyster sauce, soy sauce and sugar and mix thoroughly.
- Heat oil in heavy large skillet over high heat until oil is very hot, about 5 minutes. Add chicken and fry until just cooked through, stirring occasionally, about 5 minutes. Using slotted spoon, transfer chicken to plate. Pour off all but 1 tablespoon oil from skillet. Add green onions, ginger and garlic, then bell pepper to skillet and stir-fry over high heat until bell pepper is crisp-tender, about 2 minutes. Return chicken to skillet; add broth mixture and stir until sauce thickens, about 1 minute.
