Recipe: General's Fiery Chicken (Argo cornstarch recipe)

GENERAL'S FIERY CHICKEN

2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon Argo or Kingsford's Corn Starch
3/4 pound (12 ounces) boneless, skinless chicken breasts, cut into 3/4-inch pieces
1/2 cup chicken broth
2 tablespoons hoisin sauce
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
2 teaspoons sesame oil
1 1/2 teaspoons hot pepper sauce
2 teaspoons sugar
2 tablespoons Mazola Corn Oil
8 small dried red chiles, such as Japanese
1 Tbsp minced garlic
1 medium zucchini, cut into 1/2-inch dices
1 medium red bell pepper, cut into 1/2-inch squares
2 tablespoons Argo or Kingsford's Corn Starch, mixed with 3 tablespoons water

Combine soy sauce, sherry and 1 tablespoon corn starch in plastic, zip-top, food storage bag. Add chicken; seal and toss to coat chicken. Chill 15 minutes.

Combine broth, hoisin sauce, vinegar, soy sauce, sesame oil, hot pepper sauce and sugar in a small bowl; set aside.

Place a wok over high heat until hot. Add oil, swirling to coat sides. Add chiles and garlic; cook, stirring, for 10 seconds or until fragrant.

Add chicken; stir-fry for 2 minutes

Add zucchini and bell pepper; stir-fry 1 to 2 minutes or until vegetables are tender-crisp.

Add sauce and bring to a boil. Stir corn starch and water mixture until smooth. Add to wok; cook, stirring, until sauce boils and thickens.

Makes 4 servings
Source: Argo cornstarch