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Stir-fried Chicken With Chinese Garlic Sauce

91/100 by 240 users
Stir-fried Chicken With Chinese Garlic Sauce

Ingredients:

  • 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

For the sauce:

  • 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

Method: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).Base Recipe adapted from this SITE

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