Three-Alarm Firecracker Chicken

© Martin Yan

With fresh jalapeño chili, dried red chilies and chili garlic sauce this dish is hot and spicy! In China the dried chilies are typically eaten, but unless you like very hot food, you will probably want to remove them before serving.


1 lb boneless, skinless chicken breasts
2 tsp soy sauce
1 tsp dark soy sauce
1 tsp cornstarch

1/3 C ketchup
1/4 C chicken broth
1 T chili garlic sauce
1 tsp sugar
1 T vegetable oil
1 fresh jalapeño chili, seeded & cut into thin strips
8 sm dried red chilies
1 red bell pepper, julienned
1/2 med onion, thinly sliced


Rinse chicken, pat dry and cut crosswise into 1/2-inch wide strips and combine in a bowl with remaining marinade ingredients and stir to coat. Let stand for 10 minutes.

Combine sauce ingredients in a small bowl and mix well.

Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add fresh and dried chilies; cook, stirring, until dried chilies begin to brown, about 15 seconds. Add chicken, bell pepper and onion; stir-fry until chicken is cooked through and no longer pink in center, about 2-3 minutes. Add sauce and bring to a boil. Stir to evenly coat chicken and serve.

Makes 4 servings.

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