Stir-Fried Chicken with Chinese Garlic Sauce

  • 1 pound chicken breast tenders – cut crosswise into
    1/2-inch-thin strips
  • 1 tsp toasted sesame oil
  • 1/4 tsp Season with Spice’s finely ground white pepper
  • 2 tbsp peanut oil or vegetable oil, divided
  • 5-6 garlic cloves – minced
  • 1 tbsp freshly grated ginger
  • 1 tsp red chili flakes
  • 1/2 cup roughly chopped red onion
  • A handful of snow peas – trimmed
  • 1/2 red bell pepper – cut into thin strips 

  • 1 tablespoon rice vinegar
  • 2 tablespoon low sodium soy sauce
  • 2 tsp dark soy sauce
  • 2 teaspoons Chinese rice wine, or dry sherry (optional)
  • 1/2 tablespoon brown sugar
  • 2 tsp cornstarch 

  1.  In a large bowl, toss chicken strips with toasted sesame
    oil and white pepper. Marinate for 10-15 minutes.
  2.   In a small bowl,
    stir together rice vinegar, soy sauce, dark soy sauce, Chinese rice wine (if
    using), brown sugar and cornstarch. Set aside.
  3.  Heat a wok or large frying pan over high heat. Add 1 tbsp
    of oil. When the oil is hot, add the chicken pieces, spreading it out as much
    as possible. Sear for 1 minute without stirring until the edges are lightly
    browned, then stir to cook all sides until just cooked through – about 2-3
    minutes more. Transfer chicken to a bowl and set aside.
  4.  Reheat the same wok, swirl in another tablespoon of oil,
    add in garlic, ginger, and red chili flakes. Stir-fry over low heat for about
    10-15 seconds, or until aromatic, taking care not to burn the garlic. Turn up
    the heat to high, add in snow peas and red onion, and stir-fry for another 30
    seconds. Add in red bell pepper, and cook for one minute – making sure to stir
    and toss the ingredients well. When the vegetables are bright and almost
    crisp-tender, stir in the cooked chicken. Then take the prepared sauce, give it
    a stir, and quickly pour it into the wok, cooking until the sauce thickens. Add
    in one or two tablespoon of water if needed, toss well, and cook for a further
    30 seconds or the mixture is hot and bubbly. Turn heat off, and transfer to a
    serving plate. Serve hot with steamed rice (brown rice is best).

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