Hot and Spicy Chairman's Chicken |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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For when you want to take a walk on the wild side. Adjust the heat to your own taste. Ingredients:
2 boneless skinless chicken breasts, sliced |
1/2 cup sliced snow peas |
1/2 cup sliced fresh mushrooms |
4 green onions, chopped |
1 can bamboo shoot, rinsed and drained |
1 can baby corn, rinsed,drained,and chopped |
1 cup fresh bean sprout |
1 cup bok choy, chopped |
2 teaspoons crushed red pepper flakes (optional) |
5 slices fresh gingerroot |
4 cloves garlic, minced |
2 tablespoons peanut oil |
2 tablespoons sesame oil |
hot steamed rice |
1 tablespoon soy sauce |
1 tablespoon cornstarch |
1 tablespoon rice wine |
1/4 cup soy sauce |
1/4 cup rice wine (or dry sherry) |
2 tablespoons sugar |
4 teaspoons rice wine vinegar |
2 teaspoons chili paste (sambal oelek; optional) |
1 tablespoon hot bean paste |
1/2 teaspoon hot fire oil (optional) |
1 teaspoon cayenne pepper (optional) |
1 tablespoon cornstarch |
Directions:
1. Mix together ingredients for marinade and add to chicken; marinate chicken at least 30 min, up to an hour.
2. Mix together ingredients for cooking sauce in a small bowl and set aside.
3. Heat 1 tbsp sesame oil and 1 tbsp peanut oil, garlic, and red pepper in wok until you just start to smell them; add chicken and cook, stir-frying 3-4 minutes or until cooked through; remove from wok and set aside.
4. Add the other 1 tbsp sesame oil and 1 tbsp peanut oil to wok and add snow peas, mushrooms, and bok choy; stir-fry 2-3 minutes or until bok-choy becomes crisp-tender.
5. Add green onions, bamboo shoots, baby corn, and bean sprouts to the other veggies and stir-fry another minute or so.
6. Add the chicken back to the wok and stir all together.
7. Pour reserved cooking sauce over the stir-fry and cook, stirring until mixture is hot and thickened, about 30 seconds to 1 minute.
8. Serve with hot steamed rice.
9. Just adding a note that the reason I don't use grated ginger in this recipe is because I wanted the dish to have a subtle ginger taste, and although I could have use a small amount of grated ginger, I felt that perhaps not as much in the dish would have been flavored by that- so in reference, I would use slices about the size of a large coin or American quarter coin.
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