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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I hope my dad doesn't read this as I grew up with him cooking some amazing dishes, but this recipe my friend gave me at university fast became by far my favorite and it's easy too! Ingredients:
1 tablespoon honey |
1 teaspoon black peppercorns |
1/2 teaspoon salt |
2 tablespoons dark soy sauce |
2 tablespoons dry sherry |
6 boneless skinless chicken thighs, cut into chunks |
3 tablespoons vegetable oil |
1 tablespoon minced fresh ginger root |
1 tablespoon minced garlic |
1 tablespoon crumbled dried red chile pepper |
4 green onions, chopped |
1 teaspoon hot bean sauce |
2 tablespoons rice vinegar |
1 teaspoon sesame oil |
Directions:
1. Stir together the honey, peppercorns, salt, soy sauce, and sherry in a large bowl; add the chicken and toss to coat.
2. Heat the oil in a large skillet over medium-high heat.
3. Add the ginger, garlic, red chile pepper, and green onions; cook and stir until fragrant, no more than 30 seconds. Stir in the chicken and soy sauce mixture; fry another 3 minutes. Reduce heat to low, cover. Simmer until the chicken is no longer pink in the center, 5 to 10 minutes.
4. Whisk together the bean sauce, vinegar, and sesame oil in a small bowl; pour over the chicken and stir. Turn heat to high and allow to cook 1 minute. Serve immediately.
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