Spicy Chicken Stir Fry

3  boneless chicken breasts thinly sliced
2 tablespoons ShaoHsing cooking wine
2 teaspoons sesame oil
1 tablespoon corn starch
Sriracha

Peanut oil

1 large onion, sliced
1 celery stalk, thinly sliced
1/2 red pepper sliced
2 cloves minced garlic
2 inch piece of ginger minced
Thai chili peppers
4 or 5 green onions sliced

chicken broth
rice noodles (soaked until softened)

Toss the chicken with the ShaoHsing, sesame oil, corn starch and Sriracha.  Let sit for 20 to 30 minutes.

Heat oil in wok or heavy skillet.

Cook chicken.  Remove from wok.   Add a little more oil if needed and stir fry the onions, celery and red pepper.  Add the garlic and ginger.  Add chili peppers.   Return the chicken to the pan.  Add a little chicken broth, the rice noodles.  Toss to mix well.  Add the green onions and serve.

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