17 Mar Maple Chicken Stir Fry
Maple Chicken Stir Fry
Sauce
1⁄4 cup real maple syrup
2 tablespoons rice vinegar
2 tablespoons rice wine (Dry Sherry will do)
2 tablespoons soya sauce (the best is made with water, soy beans, and salt, nothing else)
2 tablespoons cornstarch
3 boneless skinless chicken breasts or 3 boneless skinless chicken thighs, cut bite size
4 tablespoons flour
1 tablespoon cornstarch
1⁄4 teaspoon fresh ground black pepper
2 tablespoons peanut oil
2 tablespoons peanut oil, again
2 -3 teaspoons ginger, grated
4 cloves garlic, minced
5 whole japones chilies (1-2 tsp crushed Red Chili flakes will do)
4 green onions, cut an inch long,all of the white,most of the green
1⁄3red bell pepper, julienne
1 1⁄2 inches daikon radishes, peeled,julienne
1⁄4 lb snow peas
1⁄4 cup water, room temperature
cooked jasmine rice or basmati rice
Servings 4-6
Instructions
- Mix the first 5 sauce ingredients, set aside. Combine the flour, cornstarch, and black pepper in a bag. Add the chicken, shake to coat. Heat the wok over high heat. Add 2 TBS oil, swirl to coat. Add the chicken, 8-10 pieces at a time. Stir fry'til done, 2-3 minutes. Drain on a paper towel. Add oil as needed. Continue until all of the chicken is done. Reheat the wok. Add 2 TBS oil. Add ginger, garlic, and chilies. Cook 1 minute. Remove and discard the chilies. Add vegetables, stir fry 3-4 minutes. Push vegetables up the sides of the wok. Add water to the center of the wok. Cover. Steam for 2 minutes. Return the chicken. Re-stir the sauce, add to the wok. Stir'til the sauce has thickened well. Serve with rice, Basmati is my favorite.