Cheng-Du Tender Chicken

• 1/2 each chicken tenders
• 1/2 cup vegetable oil
• 1 tablespoon wine
• 1 teaspoon ginger minced
• 1 cup stock
• 1 tablespoon cornstarch mix with water to form a paste
• 1 teaspoon onions spring, minced
• 5 ounces pea shoots tender
• 1 tablespoon red chili peppers minced
• 2 tablespoons chili nam yuey
• 2 teaspoons salt
• 1 teaspoon sugar

1. Chop chicken into 1 inch squares.
2. Heat oil in a wok.
3. Stir fry chicken over a high flame for 2 minutes.
4. Add minced chili and Chili Nam Yuey.
5. Stir fry for a few seconds.
6. Add wine, minced ginger, salt and sugar.
7. Mix well.
8. Add hot soup stock.
9. Cover the wok and simmer for 5 minutes.
10. Add cornstarch paste.
11. Add minced spring onion.
12. Mix well.
13. Remove and serve.
14. Cook pea shoots in boiling water.
15. Use to garnish plate.

chicken tenders, vegetable oil, wine, ginger, stock, cornstarch, onions spring, shoots tender, red chili peppers, chili nam yuey, salt, sugar

Taken from recipeland.com/recipe/v/cheng-du-tender-chicken-33622 (may not work)