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Fifty Recipes for Fifty Years: A Celebratory Family Cookbook





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Spicy Chicken


  • 2 whole boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp cornstarch
  • 2 tbsp bean sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp red wine vinegar
  • 1 tsp hot pepper garlic paste
  • 4 garlic cloves, peeled and flattened
  • 1 tbsp dry sherry
  • 1 tsp sugar
  • 5 green, yellow, red peppers, seeded and cut into 1" squares
  • 3 tbsp cooking oil
  • 2 hot dried peppers
  • 1 bunch scallions, cut into 1" lengths
  • ½ cup raw, shelled peanuts


Roll chicken cubes in cornstarch. Combine the bean sauce, hoisin sauce, red wine vinegar, garlic paste, garlic, dry sherry and sugar, and set aside. Heat oil in a wok. When the oil is hot, quickly cook the peanuts until they are lightly browned. Remove and drain. Add more oil if necessary or use the same oil. Add the chicken pieces, and cook quickly until they are done. Remove and drain. Add a little bit of oil to the wok, and cook the dried hot peppers until they begin to smoke. Remove. Add the sauce mixture and stir quickly. Add the chicken pieces, then the pepper pieces, stirring quickly. Garnish with peanuts and scallion pieces. Serve immediately with white rice. Serves 4.


chicken breasts cornstarch hoisin sauce garlic sherry red bell pepper peanuts