Recipe by BrenBart
This is a delicious and easy to prepare recipe that delivers a chicken dish with a spicy brown sauce. Tips: Soy Sauce - Depending on the type of Soy sauce used, this dish can be very salty. Personally I use a low sodium brand most of the time even if it isn't 'Naturally brewed'. Some of the best I've used though has been the 'Dark' soy sauce purchased at grocery stores catering to Asian customers. I was surprised to find this thick dark soy to be less salty than your basic la choy or Kikkoman. Pepper flakes - You can add quite a bit as this recipe is for a milder palate. Sherry - Use Dry Sherry or even better Rice Wine. I've substituted many different things for this. Red Wine, White wine, Diluted Cider or Red Wine vinegar, apple juice. Each one adds an interesting flavor. Sauce to meat proportion - I tend to like Chinese dishes with sauce so that I can mix it with the rice on my plate. For a 'Saucier' turnout just keep the proportion of liquids to cornstarch. i.e. 1 part Cornstarch to 3 parts soy. Cooking - If you have anyone in the house with breathing problems you may want ventilation during the blackening of the pepper flakes. This produces a very pungent aroma and can set asthmatics coughing.
- 1 tablespoon cornstarch
- 3 tablespoons soy sauce
- 4 whole boneless skinless chicken breasts
- 1 tablespoon dry sherry
- 2 teaspoons sugar
- 1 teaspoon vinegar
- 1⁄4 cup peanut oil
- 1⁄2 teaspoon red pepper flakes
- 1 bunch green onion
- 1 leek
- 1⁄2 teaspoon peeled and minced gingerroot
- 1 whole spaghetti squash, baked and shredded.
Directions See How It's Made
- Cut the spaghetti squash in half, scoop out seeds and bake uncovered in the oven till the fibers are tender and separate easily.
- Cut chicken into half inch cubes and mix in 1 Tbsp soy and cornstarch in a bowl to marinate.
- Mix together and set aside the remaining soy sauce, sherry, sugar and vinegar.
- Heat oil in an uncovered wok at 375 degrees-- In practice I always cook this at as high a heat as possible.
- When hot, add the pepper flakes, stirring until black.
- Add the chicken and stir fry for 2-3 minutes.
- Remove chicken with a strainer.
- Add green onion, leek and gingerroot; Stir fry for~1 minute.
- Add the chicken removed earlier to the vegetables and stir fry for another couple of minutes.
- Add the sherry/soy mixture-- (I like for the chicken to appear 95% done before I add the sauce since it will continue to cook for a couple minutes even after turning off the wok or pan) Bring sauce to a low boil for about a minute then remove to a serving dish.
- Serve with Rice or baked spaghetti squash.