For whatever reason, there is no delivery Chinese where I live.  So time to take matters into my own hands.

I recommend making this before you go out and then scarfing it when you get home.  But ymmv.


Chicken w/ Marinade

  •  1 lb chicken cut into cubes (I like boneless skinless thighs, you might not like flavor and prefer chicken breasts)
  • 1/2 tsp kosher salt
  • 1/4 tsp white peppr
  • 1 tsp soy sauce
  • 1 tsp dry sherry
  • 1/2 tsp sugar
  • 1 tsp roasted sesame oil
  • 1/2 tsp cornstarch

Chicken Directions

  1. Whisk together everything but chicken
  2. Toss chicken in sauce
  3. Let sit at least 1/2 hour

Stir Fry Sauce

  • 2 tbs soy
  • 1 tbs sherry
  • 2 tbs rice vinegar
  • 1/4 cup chicken stock
  • 1 tbs sugar
  • 1 tbs roasted sesame oil
  • 1 tbs cornstarch

Stir Fry Sauce Directions

  1. Combine soy, sherry, vinegar, stock, sugar, sesame oil, cornstarch and whisk together

Stir Fry Stuff

  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 carrot sliced on the bias
  • 2 scallions sliced
  • 1/2 cup roasted peanuts
  • 1 tbs minced garlic
  • 1 tbs minced ginger
  • 10 red Chinese peppers (Japones)
  • Cooked white rice

Directions

  1. Heat wok on high till smoking
  2. Add 1 tbs of canola oil
  3. Add chicken, distribute, and brown for a minute or so
  4. Move chicken around until cooked another two or three minutes
  5. Evac chicken
  6. Wipe wok
  7. Add 1 tbs of canola oil
  8. Cook peppers and carrot
  9. Move veggies to side of wok
  10. add garlic, chillies, half of the scallions, chilies, and peanuts – cook 30 seconds
  11. Add chicken back to wok
  12. Toss in sauce, cook till thickened
  13. Toss in remaning scallions
  14. Serve over rice

Notes and Props

I looked at several cookbooks and a bunch of online recipes and they all seemed about the same.  So i started with Kenji Lopez Alt’s (cause he’s the man).  I subbed carrot for celery because yuck.  I also found Kenji’s not to have enough sauce and too much sherry.  I adjusted this recipe for the next time i make it.  I also didn’t have my wok hot enough.  That won’t happen again.

Here’s a link to the original


 

 

 

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