Ginger Chicken

Inspired by Val - More Than Burnt Toast
Marinade


3  boneless chicken breasts cut into thin strips
2 tablespoons  Shaoxing wine
2 tablespoons Corn Starch
1 teaspoon sesame oil

Toss chicken strips with Shaoxing wine, corn starch and sesame oil.   Let sit for 20 minutes.

 Corn starch for coating chicken

Vegetables

1 medium onion , sliced
1 medium sized red pepper cut into thin slices
A few Snow Peas
1 tablespoon fresh ginger, grated
1 tablespoon julienne ginger (thinly sliced)
2 cloves garlic, minced
4 or 5 green onions
Julienne Carrot (Optional)

Sauce

Mix together:
3 tablespoon Chinese Black Vinegar
2 tablespoons sweet chili sauce
3  tablespoons of honey
1 teaspoon sesame oil

Chicken Broth.
 oil for frying



Heat oil in wok until very hot. 

Remove chicken from marinade and toss in corn starch, coating well (a few at a time). Cook in wok, tossing until golden brown.  Add more oil as needed.  Continue until all chicken is cooked.   Wipe Wok clean with paper towel.  Add a little more oil and saute the onions, red pepper and snow peas.   Add ginger and garlic.  Cook for just a minute or two.  Add the sauce, a few tablespoons of chicken broth and simmer until sauce  starts to thicken.  Add the chicken, chopped green onion (carrots if using)  toss well and serve over rice.
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