Prep 10 mins
Cook 10 mins
This is my favorite Chinese stir-fry - slightly sweet and spicy hot, depending upon how many peppers you use.
- 1 lb boneless skinless chicken breast
- 1 tablespoon canola oil or 1 tablespoon peanut oil
- 4 teaspoons soy sauce
- 4 teaspoons dry sherry (or rice wine)
- 2 teaspoons chopped ginger
- 2 teaspoons cornstarch
- 2 teaspoons sesame oil
- 3 dried hot chili peppers, deseeded
- 2 teaspoons finely diced orange zest or 2 teaspoons lemons, zest of
- 1 teaspoon fresh ground black pepper
- 4 teaspoons soy sauce
- 2 -3 teaspoons granulated sugar
- 1 teaspoon sesame oil
- 3 -5 spring onions, cut in julienne strips about 2 inches long (optional)
- crushed red pepper flakes (optional)
- MARINATING: Put all marinade ingredients into resealable zip plastic bag; seal and rotate to mix.
- Cut chicken into thin bite-size strips (approximate 2"x1/4"x1"), cutting across the grain of the meat.
- Put chicken in marinade and rotate to evenly coat chicken.
- Marinate for 20 minutes, turning once after 10 minutes.
- Remove chicken from marinade and drain well in colander, discarding marinade.
- STIR-FRYING: In a hot wok or frying pan, heat the oil on high, adding half the chicken to the hot pan.
- Stir fry about 2 minutes until chicken browns.
- With slotted spoon, remove chicken from hot pan and set aside.
- Repeat with remaining chicken.
- ***If you are using (optional) spring onions, stir-fry them now for about 1 minute.
- In hot pan, stir fry chili peppers for 10 seconds, adding a little more oil if needed.
- FINISHING WITH SAUCE: Add sauce ingredients to hot pan and stir fry about 2-3 minutes, or until sauce is thickened.
- Add chicken just to heat it (if using, add cooked green onions now) and toss with sauce.
- Serve over hot white rice or fried rice.
I think there may be some problems with this recipe. I followed the recipe as written, but the sauce did not thicken (in reviewing the ingredients there really is nothing in the Sauce to make it thicken), and I ended up adding about 2 Tbls of Soy Sauce to give the dish flavor, as it was very bland as written. I believe the marinade would make a good basis for chicken stir fry, but the sauce needs some adjustments.
This is spicy and wonderful! I let it marinate for more than an hour and used maybe 4 or 5 peppers for the sauce. This doesn't make a lot of sauce, so I didn't have any problem with it thickening - the cornstarch in the marinade was plenty. This went well with Golden Pineapple Rice. Thanks for posting!
Overall, I thought this was very good, but my sauce didn't thicken, either. Maybe adding some corn starch would help the next time. I used a little extra lemon zest and a little extra soy, because I really like it. I also used the spring onions, and I think they really add to the dish.