Description
Better than takeout, this Chinese chicken in garlic sauce is easy to make and so much better than the local joint!
Ingredients
10 ounces thinly sliced boneless, skinless chicken breast
Pinch of salt
1 t cornstarch
1 t sesame oil
Sauce
1 T light soy sauce
1 T rice vinegar
1 T Shaoxing rice wine, sherry or saki
1 T sugar
3/4 c chicken broth
Stir Fry
2 T vegetable oil
12 dried red Arbol chilies
1 t minced ginger
3 cloves minced garlic
1 head of baby bok choy-leaves separated from stalk and both sliced
1 c reconstituted dried wood-ear mushrooms or shitake mushrooms
1/2 red bell pepper, sliced thin and vertical
Salt, if needed
Chili oil (optional)
2 T cornstarch mixed with 2 T water
1 diagonally sliced scallion
Instructions
Marinate the sliced chicken with salt, cornstarch and sesame oil. Set aside.
Combine the ingredients for the sauce in a large mixing cup. Set aside.
Heat 2 T of oil in a wok or large skillet over medium heat. Add the dried chilies, ginger and garlic and cook for 1 minute.
Turn up heat to high and add the chicken. Stir fry until opaque.
Add the lower part of the bok choy, the mushrooms of choice, and the bell pepper. Cook for two minutes.
Add the sauce and stir well. Bring to a boil and add the cornstarch slurry. Stir in leaves from bok choy and half of the sliced scallions. Stir fry for thirty seconds, allowing the sauce to thicken.
Give a final stir and then sprinkle with scallions and serve with rice.
Notes
Adapted from Woks of Life.
For cooking tips and ingredient info please read post above.
I slice up the chicken fairly thin, and one easy way to do that is to put the boneless, skinless chicken breasts in the freezer for about 10 minutes before slicing.
Wood-ear mushrooms must be reconstituted in hot water for about 30 minutes before slicing into thin shreds.
