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 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
- 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 10 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
Stir-Fried Chinese Garlic Chicken
4/ 5Oleh Arbuzs Corps