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Categories:Viewed: 42 - Published at: 4 years ago
Ingredients
- 1 pound chicken cut into small pieces.
- 3 tablespoons soy sauce, tamari
- 2 tablespoons sherry dry, (or balsamic vinegar, which adds an interesting tang)
- 1 teaspoon ginger shredded
- 2 teaspoons orange zest shredded, (optional, but suggested)
- 3 tablespoons cornstarch
- 4 tablespoons sesame seeds raw
Method
- Mix the first four ingredients together in a bowl, and add the chicken.
- Turn to coat thoroughly with the mixture, and place in the refrigerator to marinate for at least an hour.
- At the end of this time add the sesame seeds, and in your wok place 1 inch of oil.
- Heat the oil, then add the chicken (if the chicken doesn't sizzle when it hits the oil, it isn't hot enough) a few pieces at a time, so that the temperature doesn't drop.
- Stir fry in small batches.
- Add to thai noodles with peanut sauce, or use as a base for a chinese stir-fry.
- For a vegetable base to place over rice, chop up broccoli and mushrooms, and have anything else appropriate (water chestnuts, which can be replaced by Jicama slices) handy.
- Put 2 tablespoons of fresh oil in the wok, possibly flavoring it with either sesame oil, or some other strong nut oil (like walnut) that can take heat.
- Bring it to temperature, then add the vegetables, 1 tablespoon of sugar, and a teaspoon of salt.
- Stir everything rapidly around the pan until the broccoli darkens slightly, and you begin to smell a slighlty carmelized vegetable smell.
- Then add the water chestnuts and the chiken, swirl around until just warm, and transfer to a serving bowl.
- Serve with rice, or possibly cellophane noodles.
