Spicy Asian Chicken

I called Moe from work on Friday and asked him to take some boneless chicken breasts out of the freezer.   I wasn't sure what I was going to make with them but was leaning towards Italian or Chinese.   Chinese won out. Something quick and simple.

I used Ken Hom's marinade for his Classic Lemon Chicken, and a sauce made with fresh ginger, garlic, hot garlic chili sauce, a touch of Thai sweet chili sauce, rice wine vinegar  and a little chicken broth.     The chicken was still slightly frozen making it easy to slice it thin.  

The chicken marinated for about 30 minutes and then was quickly sauted in a hot wok in peanut oil.  The chicken was drained and set aside, the wok wiped clean and the sauce made by sauting the garlic and the ginger in a little peanut oil, adding the chili sauces, rice wine vingear and the chicken broth.   Thicken slightly with a little cornstarch mixed with chicken broth.   Simmered for a couple of minutes  and then the chicken was added to the sauce to reheat.  Tossed in some sliced green onions and served over rice.