STIR-FRIED GARLIC CHICKEN
4 servings
Please read about Stir-Frying.
Combine in a medium bowl and mix together thoroughly:
- 1 tablespoon cornstarch
- 1 tablespoon Shaoxing wine, dry sherry, or dry white wine
- 2 teaspoons soy sauce
- 2 teaspoons oyster sauce
- 1 teaspoon salt
- 1 teaspoon sugar
Cut into 1 ½ × ½-inch strips:
- 1 ½ pounds boneless, skinless chicken breasts or thighs
Toss in the soy sauce mixture. Cover with plastic wrap and let stand for 20 to 30 minutes. Have ready:
- 2 garlic cloves, minced
- 1-inch piece ginger, peeled and minced
- ⅔ cup chicken stock or broth
- ½ cup snow peas, trimmed
- ½ medium onion, cut into ¼-inch slices
- 3 green onions, halved lengthwise, then cut into 2-inch pieces
Mix well in a small bowl:
- 1 tablespoon hoisin sauce
- 1 tablespoon ketchup
- 2 teaspoons toasted sesame oil
- 1 ½ teaspoons soy sauce
- ½ teaspoon red pepper flakes
Heat a wok or large skillet over high heat until hot. Add:
- 2 tablespoons vegetable oil
Add the minced garlic and ginger and stir briefly until very slightly browned. Add the chicken and quickly stir and flip it in the oil to separate the pieces. Add the sliced onion, toss, and cook for about 3 minutes. Add the chicken stock and stir until the stock is heated through. Add the snow peas, stir once, cover, and cook for 2 minutes. Add the hoisin sauce mixture and stir gently until all the chicken pieces are thoroughly coated. Sprinkle with the green onions, stir gently, and serve immediately with:
- Cooked short-grain rice