Chicken and Soy Sauce

Recipe by mersaydees
READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 12
    tablespoon wine
  • 12
    tablespoon soy sauce
  • 14
    teaspoon salt
  • 1
    dash pepper
  • 34
    tablespoon cornstarch
  • 2 12
    tablespoons oil, divided
  • 12
    lb boneless chicken thighs, shredded (225g, breast is ok, too)
  • 10
    green onions, sliced into 1/2-inch pieces
  • 12
    teaspoon garlic, minced
  • 12
    teaspoon sesame oil (you can get away with the "hot" sesame oil in this recipe)
  • 12
    cup cucumber, diced (you may also fancy it up by peeling thin strips from the long sides creating long alternating rows o)
  • 12
    cup water chestnut, diced
  • 12
    cup red pepper, diced
  • 2 12
    tablespoons soy sauce
  • 2 12
    tablespoons water
  • 12
    tablespoon sugar
  • 12
    tablespoon vinegar
  • 12
    tablespoon wine
  • 1
    dash pepper
  • 1
    teaspoon cornstarch
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DIRECTIONS

  • Mix together the first 5 ingredients; add 1 tablespoon oil and chicken, coating well (the oil should keep the chicken shreds separate during stir-frying).
  • Heat 1 1/2 tablespoons oil in wok or large skillet; add chicken mixture and stir-fry until medium well then move to side of pan.
  • Add green onions, garlic, and sesame oil to available space in pan and stir-fry until fragrant.
  • Add cucumber, water chestnuts, and red pepper and stir briefly.
  • In small bowl, mix together the soy sauce, water, sugar, vinegar, wine, dash pepper, and cornstarch; stir into wok or skillet; cover and cook until steamy, then stir to mix well.
  • Serve immediately.
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