Hunan-Style Chicken

• 1 1/4 pounds

  chicken tender

  1 1/4 pounds chicken tenderloins

• 1 tablespoon

  soy sauce

  1 tablespoon soy sauce

• 1 tablespoon

  neutral oil

  1 tablespoon neutral oil

• 1 tablespoon

  water

  1 tablespoon water

• 2 tablespoons

  cornstarch

  2 tablespoons cornstarch

• 3 tablespoons

  soy sauce

  3 tablespoons soy sauce

• 1/4 cup

  rice vinegar

  1/4 cup rice vinegar

• 2 tablespoons

  dry sherry

  2 tablespoons dry sherry

• 1 to 2 tablespoons

  hoisin sauce

  1 to 2 tablespoons hoisin sauce

• 1 teaspoon

  sugar

  1 teaspoon sugar

• 2 tablespoons

  water

  2 tablespoons water

• •

  ginger

  Ginger, sliced

• 4

  garlic

  4 garlic cloves, sliced

• •

  red pepper flakes

  Pepper flakes

• 2

  red bell pepper

  2 red bell peppers, chopped

• 1

  hot pepper

  1 hot pepper, sliced

• 2 cups

  broccoli

  2 cups broccoli florets

• 1 can

  baby corn

  1 can baby corn, drained

Steps

1. 1

   Slice the chicken thinly and toss it with soy sauce, oil, water, and cornstarch. Let it rest for 10 to 30 minutes.

2. 2

   Mix the soy sauce, rice vinegar, sherry, hoisin, sugar, and water for the sauce.

3. 3

   Sear the chicken in batches over high heat until lightly browned, then remove it.

4. 4

   Add more oil and cook the ginger, garlic, and pepper flakes until fragrant.

5. 5

   Add the bell peppers, hot pepper, broccoli, and baby corn and stir-fry briefly.

6. 6

   Return the chicken, pour in the sauce, and toss until the broccoli is crisp-tender and the chicken is cooked through.