Firecracker Chicken

Firecracker Chicken
by Amy Klein

I saw many different versions of a similar recipe on the Internet. Some had black beans, others added snap peas and one even added sliced jalapenos. Add what you like and take out what you don't. This dish is pleasantly spicy, but if you want more heat, jack up the dried puya chilies or crushed red pepper flakes. Just taste as you go. You can always add more heat to the dish, but you can't take it out.

1 pound boneless, skinless chicken breast, sliced or diced the way you like it
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
1 large egg white
1 teaspoon vegetable oil
2 Tablespoons vegetable oil
1/3 cup green bell pepper, diced or sliced the way you like it
1/2 cup diced yellow or red onion
1/4 cup thinly sliced green onions
4 dried whole Dried Puya Chilies, sliced in half
1 teaspoon ground ginger
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
1 Tablespoon sesame seeds
1 Tablespoon soy sauce
2 Tablespoons cornstarch mix (equal amounts cornstarch and water, mixed together)
1 teaspoon sesame oil
1/3 cup water

Stir together 1 1/2 teaspoons cornstarch, salt, egg white and 1 teaspoon vegetable oil in a large bowl. Add the chicken, tossing to coat and let sit for 15 minutes.

Heat the vegetable oil in a large saute pan over medium-high heat. Add the marinated chicken, stirring to separate and cook till done, for about 5 minutes. Transfer the cooked chicken to a paper towel lined plate to drain.

Add the onions, peppers, chilies, ginger, red pepper flakes, sesame seeds, and garlic into the heated pan and saute for about 1 minute.

Return the cooked chicken back to the pan; add the soy sauce, cornstarch mix, sesame oil and water.Stir until the sauce boils and thickens. Continue stirring until the ingredients are thoroughly mixed. Take out the dried chili pods. Top with a sprinkle of sesame seeds.

Serve with cooked rice. Or chow mein noodles.