chicken · stir-fry · week night dinners · wok

Weeknight Stir-fry

Monday had been manic for me.. I mean, one of those days when you do not have a minute to spare for yourself…. Let alone think about dinner.. I had been in and out all day long.. Started with Gym, Bank, Grocery, laundry, Library and not to mention the traffic that took up most of my time and by the time I got home, it was way past dinner and I still had not fixed anything.. Normally in such case Pritish would  get cracking and the sweetheart he is, he will have  something ready, but the poor soul was working late and he still hadn’t got home. Which in a way was good because it gave me some time..

I had to make something quick and by quick I mean really fast 20 mins and I just had to eat, Pritish was on his way back, so the quickest option is ramen noodles, but that would not be enough so I needed something with it….

So raid the Kitchen situation and I had a whole host of chinese sauce and boneless chicken… Thank God for that, Chickens cook fast.. 20 mins was a lot of time… so I dished up this thing called wok fried chicken.. inspired from Appetite for China with slight modification Very easy… and done in 25 mins… Just in time for dinner

Goes well with ramen noodles

Serves 2

For the Marinade:

2 tablespoons dark soy sauce
2 tablespoons Chinese rice wine, or substitute dry sherry ( I had cooking sherry so use it)
2 teaspoons Chinese black vinegar (I used Balsamic vinegar, goes just fine)
1/2 teaspoon sesame oil

For the Sauce

2 tablespoons chili garlic sauce
1 tablespoon soy sauce
1 tablespoon chicken stock or water ( I used water)

1 teaspoon cornstarch even flour would do… I normally prefer using flour for the sauce

1 1/4 pounds chicken breast, diced
2 tablespoon of cornstarch (edited on 5/10/2012)
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 cup oil
8 to 10 driled red chilis
2 teaspoons Sichuan peppercorn (if not use normal pepper corns)
3 garlic cloves, minced
1 spring onion white part only, thinly sliced
1 small piece ginger, minced

In a medium-sized bowl, mix together the marinade ingredients: soy sauce, rice wine, rice vinegar, and sesame oil. Marinate the chicken in the mixture for 15 mins

Mix together the ingredients for the sauce: chili garlic sauce, soy sauce, chicken stock or water, and cornstarch. Set aside.

In a large bowl or plate, mix together the  cornstarch, salt, and pepper. . Heat about 1 cup of oil in a wok over medium-high heat. When the oil starts to smoke, Fry in batches and fry chicken until golden brown on all sides. Transfer to a plate lined with paper towels. Repeat with remaining batches.

Pour1 tablespoon of oil, and keep wok heated over medium-high heat. Add the chilis and Sichuan peppercorn and stir-fry until just fragrant and the chilis start to blister, about 30 to 60 seconds. Add the scallions, garlic, and ginger and stir-fry for 2 minutes. Stir in sauce mixture and simmer until slightly thickened, about 1 minute. Add the fried chicken, toss to combine, and remove from heat. Serve immediately. Garnish with scallions/spring onion

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2 thoughts on “Weeknight Stir-fry

  1. Hi Nandini, sounds like an awesome idea to try this out sometime! I just have one query…the cornstrach bit is a little confusing. You used 1 teaspoon of cornstarch and 2 cups of cornstarch? Whats to be done with the large bowl with ornstarch, salt, and pepper? Have I missed something?

  2. Oh sorry my mistake. I meant to write 2 tablespoon of cornstarch or flour to fry the chicken along with the salt and pepper.. You could use flour works fine…. Thanks for pointing it out.. I will edit it right away…..

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