Fragrant Chicken (Martin Yan)

Submitted by ratherbeswimmin

"Martin Yan Quick and Easy"

 

• Ready In: 40mins
• Ingredients: 14
• Serves: 4

ingredients

• Marinade

• 1 tablespoon soy sauce
• 1 teaspoon dark soy sauce
• 2 teaspoons chinese rice wine or 2 teaspoons dry sherry
• 2 teaspoons cornstarch

• Meat

• 1 lb boneless skinless chicken breast, cut into 1-inch cubes

• Sauce

• 1⁄3 cup chicken broth
• 2 tablespoons chinese rice wine or 2 tablespoons dry sherry
• 1 tablespoon oyster sauce
• 1⁄2 teaspoon black bean garlic sauce

• Other

• 1 cup vegetable oil
• 6 garlic cloves, peeled
• 3 small shallots, peeled
• 1 teaspoon cornstarch, dissolved in
• 2 teaspoons water

directions

1. Make the marinade—combine all marinade ingredients in a bowl; mix well.
2. Add in the chicken; stir to coat; let stand 10 minutes.
3. Make the sauce—combine all the sauce ingredients in a small bowl; mix well; set aside.
4. Add oil to a small saucepan and place over high heat.
5. When the surface of the oil begins to shimmer, add the garlic and shallots; cook/stir until golden brown, about 1 minute.
6. Remove with a slotted spoon and drain on paper towels; remove oil from heat.
7. Place a stir-fry pan over high heat until hot; add 1 tablespoon garlic-shallot oil, swirling to coat the sides.
8. Add in the chicken; stir-fry until no longer pink, 3-4 minutes; add the browned shallots and garlic and the sauce; bring to a boil.
9. Add in the cornstarch solution and cook/stir, until the sauce boils and thickens, about 45 seconds.
10. Transfer to a serving plate.