Minggu, 03 Agustus 2014

Stir-Fried Chinese Garlic Chicken

This is totally my kinda food! Love the spicy kick and the gorgeous red color of the sauce. Mouthwatering!

  • 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
  • 5-6 garlic cloves – minced
  • 1 tbsp freshly grated ginger
  • 1 tsp Season with Spice’s 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. 1 tablespoon rice vinegar
  2. 1 1/2 tablespoon low sodium soy sauce
  3. 1 tablespoon dark soy sauce
  4. 2 teaspoons Chinese rice wine, or dry sherry (optional)
  5. 1/2 tablespoon brown sugar
  6. 1 tbsp cornstarch
Directions :
  1. In a large bowl, toss chicken strips with toasted sesame oil and white pepper.
  2. Marinate for 10 minutes.
  3. In a small bowl, stir together rice vinegar, soy sauce, dark soy sauce, Chinese rice wine (if using), brown sugar and cornstarch.
  4. Set aside.
  5. Heat a wok or large frying pan over high heat. Add 2 tbsp of oil.
  6. When the oil is hot, add the chicken pieces, spreading it out as much as possible.
  7. 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.
  8. Transfer chicken to a bowl (leaving the oil in the wok), and set aside.
  9. Heat the wok on low fire, and when hot again, add in garlic, ginger, and red chili flakes. Stir-fry for about 10 seconds, or until fragrant.
  10. 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.
  11. Then take the prepared sauce, give it a stir, and quickly pour it into the wok, cooking until the sauce thickens – about 30 seconds.
  12. Add in a bit of water if needed.
  13. 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.
  14. Serve hot with steamed rice

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