In a small bowl start by beating the
Soy Sauce (1/3 cup)
together. Pour over the cubed
Tyson® Chicken Breasts (2)
and season with
Freshly Ground Black Pepper (to taste)
. Mix and set aside for 15 minutes.
All-Purpose Flour (3/4 cup)
to the bowl with the chicken and mix thoroughly. In a large pot with
Canola Oil (as needed)
on high heat, add the floured chicken pieces using a spoon. Make sure to shake off any excess flour before frying. Fry for 3-4 minutes.
Preheat the oven to 200 degrees F (93 degrees C).
Drain the chicken pieces as you remove them and place into a pan. Place into the oven to preserve the heat and crispy texture of the chicken.
Remove most of the oil from the wok. Add in the
and stir fry for 1 minute then remove.
To the hot wok add the
Water (1 cup)
Granulated Sugar (1/2 cup)
Soy Sauce (1/4 cup)
and whisk everything together.
In a small born mix the
Water (2 Tbsp)
Corn Starch (2 1/2 Tbsp)
together then pour into the wok. This will thicken up the sauce.
Add the cooked chicken and stir fried onions and mix together. Season with
Crushed Red Pepper Flakes (1/2 Tbsp)
and mix once more. Serve with white rice and garnish with
Scallions (to taste)