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