Yield 4
Inspired by the Orient, this recipe is for those who like it hot! Of course, if the heat is too much for you, leave out the jalapenos. Goes wonderfully with rice or steamed veggies.
Ingredients
3 tablespoons vegetable oil
1 tablespoon grated gingerroot
2 cloves crushed garlic
*11/2 pounds boneless chicken breast, cross-cut thinly
2 tablespoons sugar
¼ cup soy sauce
1 teaspoon fish sauce
¾ cup dry white wine
1 fresh jalapeno
1 teaspoon pepper
Slurry (Stir together with a fork or whisk about 1/8 teaspoon cornstarch and ½ cup water. Ensure water is cold to prevent sauce from clumping.)
*easier if the meat is partially frozen
Ingredients should all be cut and measured because the cooking process goes fast once everything starts hitting the pan.
Place wok or heavy skillet over high heat. Add oil and let it heat a minute give or take, then add ginger and garlic. Stir a bit to infuse flavor into oil. Add chicken and allow to fry about 2 minutes. Add sugar, soy sauce, fish sauce, white wine, jalapeno and pepper, stirring often for about 7 minutes or so, or until chicken is cooked through. Add a bit of slurry to slightly thicken the juices. Serve.
Inspired by the Orient, this recipe is for those who like it hot! Of course, if the heat is too much for you, leave out the jalapenos. Goes wonderfully with rice or steamed veggies.
Ingredients
3 tablespoons vegetable oil
1 tablespoon grated gingerroot
2 cloves crushed garlic
*11/2 pounds boneless chicken breast, cross-cut thinly
2 tablespoons sugar
¼ cup soy sauce
1 teaspoon fish sauce
¾ cup dry white wine
1 fresh jalapeno
1 teaspoon pepper
Slurry (Stir together with a fork or whisk about 1/8 teaspoon cornstarch and ½ cup water. Ensure water is cold to prevent sauce from clumping.)
*easier if the meat is partially frozen
Ingredients should all be cut and measured because the cooking process goes fast once everything starts hitting the pan.
Place wok or heavy skillet over high heat. Add oil and let it heat a minute give or take, then add ginger and garlic. Stir a bit to infuse flavor into oil. Add chicken and allow to fry about 2 minutes. Add sugar, soy sauce, fish sauce, white wine, jalapeno and pepper, stirring often for about 7 minutes or so, or until chicken is cooked through. Add a bit of slurry to slightly thicken the juices. Serve.
