Empress Chicken

• chicken broth↗1 1⁄2 cups
• sugar↗3⁄4 cup
• cornstarch↗1⁄4 - 1⁄2 cup
• soy sauce↗1⁄2 cup
• white vinegar↗1⁄2 cup
• garlic cloves↗3 -4

  minced

• fresh ginger↗1 1⁄2 teaspoons

  chopped

• boneless skinless chicken breasts↗3 lbs

  cubed

• dark soy sauce↗1⁄4 cup

  (tamari)

• large egg↗1

  beaten

• cornstarch↗1⁄2 cup
• green onions↗2 cups

  minced (one bunch)

• small hot peppers↗8

  diced (I used jalapenos)

Step-by-step instructions

1. 1

   Combine first 7 ingredients in a jar and shake vigorously. Store in fridge until ready.

2. 2

   Mix chicken with 1/4 cup dark soy sauce. Stir in egg.

3. 3

   Add cornstarch and mix chicken until coated.

4. 4

   Deep fry in hot oil until golden brown.

5. 5

   Drain on paper towels.

6. 6

   Place a small amount of oil in wok and heat to very hot.

7. 7

   Add onions and peppers and stir fry 30 seconds.

8. 8

   Stir in sauce mixture (shake again first).

9. 9

   Cook until thick. If it gets too thick, add some water until desired consistency.

10. 10

    Add chicken and cook until hot and bubbly.

11. 11

    Serve over hot rice.