Spicy Asian Chicken Stir Fry

Slice chicken breasts thin and marinate for 20 to 30 minutes in:
 2 tablespoons ShaoHsing cooking wine
2 teaspoons corn starch
1 teaspoon sesame oil

While chicken is marinating, slice a white onion,  julienne ginger and mince large garlic clove.

Heat 1 cup of oil in wok.  When hot add chicken (I do it in to batches) stir to cook evenly.  Do not brown.  Takes only a minute or so for chicken to cook.  This is called "Velveting".

Remove chicken and cook second batch.
Pour most of the oil out of the wok, keeping just a couple of tablespoons.
Add the onions and stir fry for one to two minutes.   Add the garlic, and the ginger.
Return the chicken to the wok.  Add a little chicken broth, a splash of rice vinegar, a little sweet thai chile sauce and a spoon of garlic chili sauce.
Toss in a few red thai chilis.  If you want the sauce thicker, thicken with a little more broth and cornstarch.  
Add chopped green onion and serve with rice.




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