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You need For the chicken.
Use chicken breast, cubed.
Prepare seasoned rice wine vinegar.
You need mirin.
You need garlic powder.
You need to prepare Cornstarch.
Prepare Flour.
You need to prepare For the sauce.
You need to prepare beef broth.
You need lemongrass tea, made in my prawn w/black bean sauce recipe.
Prepare hoisin sauce.
Provide mirin.
You need to prepare red chilie flakes.
You need to prepare chopped crystallized ginger.
Prepare dark rice vinegar.
Use Sriracha sauce.
You need For the vegetables.
Use LG carrots sliced thin.
Provide LG broccoli crowns, cut into florets.
Provide can sliced water chestnuts.
You need to prepare yellow crooked neck squash, julienne.
Provide butter.
Provide White wine.
You need to prepare Other ingredients.
Provide Lime wedges.
You need Prepared white rice.
You need Toasted sesame seeds.
Prepare Slivered almonds.

Sweet-and-Spicy Chicken Stir-Fry is a quick and easy one-dish meal that will be be your family nex favorite dish. For extra heat to this chicken stir-fry, add more hot sauce, or use a lighter hand for milder flavor. Savory Hoisin Ginger Chicken Stir Fry smothered in a dynamic sauce that your family will gobble up in minutes! Hoisin sauce tastes like an earthy, sweet-tart, savory Asian Barbecue Sauce - and it is divine.

Combine chicken, vinegar, mirin, and garlic powder in a bowl. Stir well. Cover and refrigerate for 4 hrs. Stir every 45 minutes..
Mix the sauce ingredients together. Let sit at least an hour.
Mix flour and cornstarch in a LG mixing bowl..
Dredge chicken pieces in the mixture..
Heat oil to 360 degrees in a LG frying pan 1/2 inch deep. Fry chicken pieces until brown on both sides. It's OK if they are a little undercooked in the middle. Drain on paper towels..
Heat butter in a LG wok over medium high heat. Add carrots. Saute for 4 or 5 minutes until they start to caramelize. Add broccoli and saute 3 more minutes. When broccoli starts to brown, add wine in 1/8 cup increments cover and steam. Repeat until veggies are tender..
When tender, add chicken back to pan. Saute 1 minute. Add water chestnuts and sauce. Bring to a simmer stirring often. Once at a simmer, hold for 2 or 3 minutes. Then add cornstarch slurry until it reaches desired thickness..
Plate rice, serve stir fry over top. Garnish with lime wedge, toasted sesame seeds, slivered almonds, and julienne squash..
Serve immediately. Enjoy..

It is made with select spices, fermented soybeans, sweet potatoes, garlic, red chili peppers. Serve the stir-fry mixture over hot cooked rice or Asian noodles. They may not be a common stir-fry ingredient, but their jammy sweetness is a welcome surprise between bites of crunchy celery, salty peanuts, and spicy chicken. However, there are not a lot of veggies in here, and this dish leans sweeter than spicy. Open your franks sweet chili sauce and heat in a small sauce pan over low heat.

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