PF Chang's Dali Chicken

From the Kitchen of: Emily Balling

Ingredients:

2 Yukon gold potatoes

3 chicken breast fillets

6-8 dry red chilies

1 tsp. of corn starch

3 tbsp. of hot sauce

3 tsp. soy sauce

½ cup brown sugar

1 tsp. garlic powder

1 tsp. onion powder

2 tbsp. cumin

3 tbsp. rice vinegar

1 tsp. fresh ginger

1 cup chopped leaks

Salt to taste.

Directions:

1.      Cut the 2 Yukon gold potatoes cut up in thin slices then cut in half (so they looked like half-moons), toss the potatoes in 1 Tbsp. cumin

2.      Sauté them in a pan with some sesame oil and vegetable oil and some dried red chilies. Cook them in two batches and until they are somewhat browned and add leaks. Drain them on paper towels and salt to taste.

3.      Cut up 3 chicken breasts into cubes and season with salt, garlic powder, cumin, and onion powder to taste.

4.      Sauté the chicken quickly on high heat until just cooked. Lower heat to medium and add the chili paste mixture (recipe below) or the Sriracha hot sauce if you can find it at the store. Add the soy sauce and a tsp. of corn starch mixed into it, with rice vinegar and brown sugar. Throw the potatoes back in the pan and toss the mixture until nicely coated. Take it off when the potatoes and the chicken are done, approx. 6-8 minutes.