Prep 30 mins
Cook 10 mins
From "Stir-Frying to the Sky's Edge" by Grace Young, a wonderful cookbook that explores Chinese cooking around the world, as interpreted in Trinidad, Jamaica and Peru, as well as in more familiar areas. This is described as a typical Hunan family-style stir fry.Update: The reviewer is right, this is a lot of salt, and I had not focused on that when posting this in response to a request. A whole day's salt in one serving - like some restaurant meals. I've revised the recipe to eliminate the salt and reduce the amount of soy sauce. The sodium level has been cut by almost two-thirds.
- 1 lb boneless skinless chicken thighs, cut into 1/4 inch slices
- 2 teaspoons dark soy sauce
- 1 teaspoon low sodium soy sauce
- 2 teaspoons rice wine or 2 teaspoons dry sherry
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1⁄4 teaspoon ground szechuan peppercorns
- 2 teaspoons sesame oil
- 2 tablespoons peanut oil or 2 tablespoons vegetable oil
- 6 scallions, halved lengthwise and cut into 2 inch pieces
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1⁄4 teaspoon red pepper flakes
- 2 tablespoons Chinkiang vinegar or 2 tablespoons balsamic vinegar
- hot cooked rice
- In a medium bowl combine the chicken, 2 tsp of the dark soy sauce, 1 tsp soy sauce, 1 tsp of the rice wine, sugar, cornstarch, ground Sichuan peppercorns, and salt. Stir to combine.
- In a small bowl combine the sesame oil and the remaining 2 tsp dark soy sauce, 1 tsp soy sauce and 1 tsp rice wine.
- Heat a 14 inch wok or a 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the peanut oil, add the scallions, ginger, garlic, and red pepper flakes and stir-fry 10 seconds or until the aromatics are fragrant.
- Push to the aromatics to the sides of the wok, carefully add the chicken and spread it evenly in one layer in the wok. Cook undisturbed for 1 minute, letting the chicken begin to sear. Then stir fry 1 minute or until the chicken is lightly browned but not cooked through.
- Swirl the soy sauce mixture into the wok and stir-fry 1 minute or until the chicken is well-glazed with the soy sauce.
- Swirl in the vinegar and stir-fry 30 seconds or until the chicken is just cooked through.
- Serve with rice.
This is a wonderful chicken dish! I know you made some adjustments to the recipe since the previous review and the changes you made must have fixed it up - it's delicious! I used chicken breasts instead of thighs, otherwise made as directed. Spicy, a little tangy with the vinegar, and the chicken was the perfect texture - moist and tender. Thanks for sharing this recipe!
I don't know if it was the brand of soy sauce I used or what but this was too salty to even eat! And I am a saltaholic so that's saying a lot!