Hot Pepper Chicken

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

2 pounds chicken breasts, skin removed and sliced thin
2 onions, sliced thin
2 cloves garlic, minced
1 tsp ginger, minced
6-8 Thai chiles, sliced
3 bunches green onions, sliced
2 Tbsp. soy sauce
2 Tbsp. corn starch
2 Tbsp. dry white wine
2 Tbsp. cooking oil

Instructions:

Mix the sliced chicken with the corn starch, wine and soy sauce. Stir-fry for about 1 minute. Add the white onion, garlic, ginger and hot chiles. Stir-fry about 1-2 minutes more. Add the green onions and stir-fry briefly. Serve immediately over steamed rice.