I Made This For Dinner The Other Night Served Over Ramen Noodels. It Was Really, Really Good!!!
Stir-fried Garlic Chicken
1 Tbsp Cornstarch
1 Tbsp Chinese Cooking Wine Or Dry White Wine
2 Tsp Light Soy Sauce
2 Tsp Oyster Sauce
1 Tsp Salt
1 Tsp Sugar
1½ Lbs Boneless, Skinless Chicken Thighs
4 Tsp Finely Minced Garlic
1 Tbsp Finely Minced Peeled Fresh Ginger
20 Snow Pea Pods, Trimmed
1 Med Onion, Cut Into ¼ Inch Thick Slices
1 Tbsp Hoisin Sauce
1 Tbsp Ketchup
1 Tbsp Toasted Sesame Oil
1 ½ Tsp Dark Soy Sauce
½ Tsp Red Pepper Flakes
2/3 Cup Chicken Stock
3 Scallions, Sliced Lenghtwise Into Thin Strips, Then Cut Into
2 Inch Sections
In A Medium Bowl, Mix Together Thoroughly The Cornstarch, Wine, Soy Sauce, Oyster Sauce, Salt & Sugar.
Cut Chicken Into 1 ½ X ½ Inch Pieces. Toss In The Soy Sauce Mixture. Cover With Plastic Wrap & Let Stand For 20 – 30 Minutes.
Place Mincesd Garlic & Fresh Ginger On A Small Plate.
Place Snow Peas & Onion Slices On Another Small Plate.
In A Small Bowl, Mix Together Thoroughly The Hoisin Sauce, Ketchup, Sesame Oil, Soy Sauce & Red Pepper Flakes.
Have Chicken Stock & Scallion Strips Ready.
Heat A Wok Or Large Skillet Over High Heat Until Hot. Add With 2 Tablespoons Peanut Oil Swirling The Oil Aorund The Wok Until Very Hot But Not Smoking.
Add The Minced Garlic & Ginger & Stir Briefly Until The Garlic Is Very Slightly Browned.
Add The Chicken & Quickly Stir & Flip In The Oil To Separate The Pieces. Continue To Toss & Cook For About 3 Minutes.
Add The Chicken Stock & Swirl Until The Stock Is Heated Through.
Add The Snow Peas & Onions, Stir Once, Cover, & Cook For 2 Minutes.
Uncover The Pan & Add The Soy Sauce Mixture. Stir Lightly Until All Pieces Are Thoroughly Coated.
Sprinkle With Scallions, Stir Lightly, & Remove To A Serving Dish.
Serve Immediately.
Makes 2 – 4 Servings.