- 2 chicken breasts, skinless and cut in small cubes
- 1 egg white, beaten
- 1/2 teaspoon constarch
- 3 dashes white pepper
- 1/2 teaspoon salt
Ingredients for Hunan Sauce:
- ½ cup Ketchup
- 2 cups white vinegar
- 2 cups sugar
- ½ cup soy sauce
- 1 tsp corn starch
Ingredients for the rest of the recipe:
- ½ cup Ahuacatlan Avocado Oil, divided
- 2 cloves, minced garlic
- 1 cup peanuts
- 1 cup of bamboo shoots, sliced
- 1 cup black fungus
- 1 cup snow peas
Mix all the Hunan Sauce ingredients. Set aside.
Add half of the oil in a heated wok, gently drop in marinated chicken slices, stir-fry the chicken until the surface turns opaque. Dish out and set aside.
Add the remaining oil into the wok, stir-fry the minced garlic until fragrant. Toss in the mixed vegetables, black fungus and continue to stir-fry for 2 minutes.
Toss in the chicken, put 5 tablespoons of Hunan Sauce, stir to combine well, until the chicken is completely cooked. Add extra Hunan Sauce, if you like, and add salt and sugar to taste. Dish out and serve with steamed rice.