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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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I think this has nice Asian flavors without being too spicy hot, particularly when serving mixed company. It is based on a recipe of Michael M. T. Lee's in the Wei-Chuan cookbook, Chinese Cooking Made Easy. I serve it over steamed rice. Ingredients:
1/2 tablespoon wine |
1/2 tablespoon soy sauce |
1/4 teaspoon salt |
1 dash pepper |
3/4 tablespoon cornstarch |
2 1/2 tablespoons oil, divided |
1/2 lb boneless chicken thighs, shredded (225g, breast is ok, too) |
10 green onions, sliced into 1/2-inch pieces |
1/2 teaspoon garlic, minced |
1/2 teaspoon sesame oil (you can get away with the hot sesame oil in this recipe) |
1/2 cup cucumber, diced (you may also fancy it up by peeling thin strips from the long sides creating long alternating rows o) |
1/2 cup water chestnut, diced |
1/2 cup red pepper, diced |
2 1/2 tablespoons soy sauce |
2 1/2 tablespoons water |
1/2 tablespoon sugar |
1/2 tablespoon vinegar |
1/2 tablespoon wine |
1 dash pepper |
1 teaspoon cornstarch |
Directions:
1. 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).
2. 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.
3. Add green onions, garlic, and sesame oil to available space in pan and stir-fry until fragrant.
4. Add cucumber, water chestnuts, and red pepper and stir briefly.
5. 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.
6. Serve immediately.
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