 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This Asian-inspired dish is essentially a stir fried ginger peanut chicken over a bed of sushi rice. The recipe is from my college-friend Sean, who is an excellent cook. I am still working out the written details as a formal recepe was never followed for the dish. Even though it may look incomplete, don't fear trying it. It is hard to not get this dish to come out tasting great! Be creative as well, the ingredients are not set in stone. Ingredients:
1/2 cup cornstarch |
3/4 cup soy sauce |
3/4 cup white wine |
1 tablespoon chinese five spice powder |
1 tablespoon crystallized ginger |
2 garlic cloves |
1 tablespoon sriracha sauce (or to taste) |
2 green onions |
2 tablespoons sesame seeds |
1 teaspoon sesame oil |
1 teaspoon wok oil |
1/4 cup peanuts (chopped) |
1/4 cup peanut sauce |
1 cup sushi rice |
Directions:
1. Begin by mixing up 1 part cornstarch, 1.5 parts soy sauce and 1.5 parts either white wine or mild white vinegar. Cut your chicken into strips and marinade in that mixture. This will give you that crunchy, yet tender texture that you only seem to find in Chinese restaurants. As you want it, mince up some ginger, garlic and red chili or use Sriracha (the hot, yet tasty red garlic-chili sauce with the rooster on the bottle). Slice up a couple of green onions in half inch slices.
2. Start by heating wok oil in wok on medium-high using only just a couple dashes of the oil. Add the chicken and stir fry for 3 or 4 minutes or cook each side for about 2 minutes. Reduce heat to medium-low and add the ginger, garlic, five spice, Sriracha and 1 cup water. Stir, cover and let simmer for about 15 minutes. After it's all simmered together, add the chopped peanuts and green onions, frying for a minute or so on high heat. Remove and serve over prepared sushi rice and drizzle with a Thai peanut sauce.
3. Enjoy!
|
|