Empress Chicken

• 1 1/2 cups chicken broth
• 3/4 cup sugar
• 1/4 - 1/2 cup cornstarch
• 1/2 cup soy sauce
• 1/2 cup white vinegar
• 3 -4 garlic cloves, minced
• 1 1/2 teaspoons fresh ginger, chopped
• 3 lbs boneless skinless chicken breasts, cubed
• 1/4 cup dark soy sauce (tamari)
• 1 large egg, beaten
• 1/2 cup cornstarch
• 2 cups green onions, minced (one bunch)
• 8 small hot peppers, diced (I used jalapenos)

1. Combine first 7 ingredients in a jar and shake vigorously. Store in fridge until ready.
2. Mix chicken with 1/4 cup dark soy sauce. Stir in egg.
3. Add cornstarch and mix chicken until coated.
4. Deep fry in hot oil until golden brown.
5. Drain on paper towels.
6. Place a small amount of oil in wok and heat to very hot.
7. Add onions and peppers and stir fry 30 seconds.
8. Stir in sauce mixture (shake again first).
9. Cook until thick. If it gets too thick, add some water until desired consistency.
10. Add chicken and cook until hot and bubbly.
11. Serve over hot rice.

chicken broth, sugar, cornstarch, soy sauce, white vinegar, garlic, fresh ginger, chicken breasts, soy sauce, egg, cornstarch, green onions, hot peppers

Taken from www.food.com/recipe/empress-chicken-126128 (may not work)