Maple Chicken Stir Fry

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

  1. 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.
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