Firecracker Chicken

For the marinade:

• 2 teaspoons soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon cornstarch
• 1 pound boneless, skinless chicken breasts

For the sauce:

• 1/3 cup ketchup
• 1/4 cup chicken broth
• 1 tablespoon chili garlic sauce
• 1 teaspoon sugar

To cook:

• 1 tablespoon vegetable oil (peanut tastes best)
• 1 fresh jalapeno chile, cut into thin strips (do not remove seeds)
• 8 small dried red chiles
• 1 red bell pepper, julienned
• 1/2 medium onion, thinly sliced

• Combine marinade ingredients in a bowl. Cut chicken crosswise into 1/2-inch wide strips, place in marinade, and stir to coat. Let stand for 10 minutes.

• Combine sauce ingredients in a small bowl; mix well.

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

Cafe Drake loves this spicy little number with brown rice and lots and lots of chives and slivered scallions for garnish.