We were staying at our friend's house over the weekend and he had this Lingham's GInger Hot Sauce on the counter. All I can say is wow! I love this sauce. I had to search for it in several supermarkets, but I finally found it. Anyway, I used what I had in the fridge to make this Chicken with Broccoli Slaw in a Ginger-Chili Sauce using the Lingham's hot sauce.
Prep: 10 mins
Cook: 20 mins
Yields: 6 Servings
Ingredients
3 boneless skinless chicken breasts, cut into bite-size pieces
1 tablespoon cornstarch
¼ cup orange juice
2 tablespoons reduced-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon Asian hot chili sauce, or to taste
2 garlic cloves, minced
2 teaspoons fresh ginger, minced
12 ounces broccoli slaw
2 tablespoons canola oil
4 green onions, finely chopped, divided
3 cups hot cooked rice
Directions
1In a large bowl, combine the chicken and cornstarch.
2In a small bowl, combine the orange juice, soy sauce, honey, vinegar and chili sauce; set aside.
3In a wok or large skillet, stir-fry garlic and ginger in oil for 30 seconds. Add chicken; stir-fry for 3 minutes. Add broccoli slaw and continue cooking, stirring frequently.
4Stir half of the onions into the orange juice mixture; add to the pan. Bring to a boil; cook and stir for 4 minutes or until sauce is thickened and the chicken is cooked. Sprinkle with remaining onions. Serve with rice.