Stir-Fried Chicken with Chinese Garlic Sauce

Photo by Robert P.
Adapted from foodgawker.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodgawker.com

Ingredients

  • 1

    pound chicken breast tenders – cut crosswise into 1/2-inch-thin strips

  • 1

    tsp toasted sesame oil

  • 1/4

    tsp finely ground white pepper

  • 2

    tbsp peanut oil or vegetable oil

  • 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

    tbsp freshly squeezed lemon juice

  • For the sauce:

  • 1

    tablespoon rice vinegar

  • 1 1/2

    tablespoon low sodium soy sauce

  • 1

    tablespoon dark soy sauce

  • 2

    teaspoons Chinese rice wine, or dry sherry (optional)

  • 1/2

    tablespoon brown sugar

  • 1

    tbsp cornstarch

Directions

In a large bowl, toss chicken strips with toasted sesame oil and white pepper. Marinate for 10 minutes. In a small bowl, stir together rice vinegar, soy sauce, dark soy sauce, Chinese rice wine (if using), brown sugar and cornstarch. Set aside. Heat a wok or large frying pan over high heat. Add 2 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 (leaving the oil in the wok), and set aside. Heat the wok on low fire, and when hot again, add in garlic, ginger, and red chili flakes. Stir-fry for about 30 seconds, or until fragrant. 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. Then take the prepared sauce, give it a stir, and quickly pour it into the wok, cooking until the sauce thickens – about 30 seconds. Add in a bit of water if needed. Stir in the cooked chicken, toss well, and cook for a further 30 seconds. Turn fire off, squeeze lemon juice over the dish, and then transfer to a serving plate. Serve hot with steamed rice (brown rice is best). Read more: http://blog.seasonwithspice.com/2013/04/stirfry-chicken-with-garlic-sauce.html#ixzz2VwCR2jwM

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