Couple of chicken breasts
1 or 2 white onions
bunch of scallions (green onions, about 12)
sugar
black pepper
soy sauce
garlic powder
onion powder
chicken broth (bouillon cube in a cup of water will do).
Directions:
Put about 1/2 to 1 cup of peanut oil in wok, and put on stove on highest heat -- keep the heat on HIGH the entire time you cook in the wok. Add
the chicken when the oil is hot and cook until tender and no longer pink. While cooking, sprinkle garlic powder, onion powder, black pepper
on chicken. Add about 2 tablespoons of sugar over chicken for sweet taste. More or less is fine. When the chicken is done browning, add
the chicken broth and vegetables. Cook for about 3 or 4 more minutes, until broth starts to steam. Squirt soy sauce over the whole thing,
probably about 1/4 to 1/2 cup. Add some cold water with corn starch to thicken the sauce, how much is up to you, I usually use about 3
tablespoons in 1/3 cup or so. Stir it all together to coat everything evenly and serve over a bed of rice. Serve HOT.
Note:
The more sugar you add, the sweeter it will taste. You basically want to coat the chicken with sugar
granules when adding the sugar...This makes a nice sweet sauce, sort of brownish in color (from the soy sauce).
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