More Than Burnt Toast.
Pulled three small chicken breasts from the freezer and sliced them while they were still almost frozen.
Moe doesn’t care for soy sauce, so I made a marinade using Shaoxing wine,
and made a few adjustments to the sauce,
based on what I had on hand and to suit our tastes.
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
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)
Spice it up by adding some small Thai Red Chile Peppers.
3 tablespoon Chinese Black Vinegar
2 tablespoons sweet chili sauce
3 tablespoons of honey
1 teaspoon sesame oil
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.
5 Comments Add yours
Sounds delicious. Think I will try it!
Bet it's great I love meals like this..no soya sauce for Moe?I bought that wine because of you..great for cooking..but we are soya sauce fans too.
Monique, I did at one time use soy sauce. But Moe really doesn't care for it and I found I didn't miss it. In fact, when we lived in Vancouver, one of my favourite Chinese restaurants served a fried rice that I loved and it did not have soy sauce. I've made mine that way ever since. ~Ann
We have our local takeout restaurant \”Wok Out\” to thank for the inspiration. I love your changes Monique and make this often.
Val, I often find inspiration on your blog. This will definitely be on the menu often. I liked it better than ginger beef. ~Ann