Martin Yan's Three Alarm Shrimp or Chicken

Marinade

1-1/2 tablespoons soy sauce

1 teaspoon cornstarch

 

1 pound boneless, skinless chicken breast, cut into ¾-inch-wide strips

Or

¾ pound medium-size raw shrimp, shelled and deveined

 

Sauce

1/3 cup catsup

¼ cup chicken broth

1 tablespoon Chinese chili sauce

1 teaspoon sesame oil

1 teaspoon sugar

 

1 tablespoon cooking oil

1 jalapeno chili, seeded, thinly sliced

6 – 8 small dried red chilies

1 red bell pepper, seeded, cut into thin strips

½ yellow onion, thinly sliced

1.      Combine marinade ingredients in a bowl.  Add chicken; stir to coat.  Let stand for 10 minutes.

2.      Combine sauce ingredients in a small bowl; set aside.

3.      Place a stir-fry pan over high heat until hot.  Add oil, swirling to coat sides.  Add jalapeno and dried chilies; cook, stirring, until dried chilies begin to brown, about 15 seconds.

4.      Add chicken, bell pepper and onion; stir-fry until chicken turns opaque, 2 to 3 minutes. 

5.      Add sauce, bring to a boil and stir to coat chicken evenly.

6.      Transfer to a serving plate and serve hot.