Restaurant-Style Chinese Chicken Dish (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
1 lb. boneless skinless chicken thighs or breasts, cut into bite size pieces
02 -
1/2 tsp salt
03 -
1 egg white, lightly beaten
04 -
3 tbsp cornstarch
05 -
1 tsp sesame oil
06 -
3 tbsp vegetable oil, divided
→ Sauce
07 -
½ cup water
08 -
4 tbsp light soy sauce
09 -
2 tbsp balsamic vinegar or Chinese black vinegar
10 -
2 tbsp Chinese Shaoxing wine or dry sherry
11 -
1 tsp Tamari or dark soy sauce
12 -
1 tsp hoisin sauce
13 -
1 tbsp sugar
14 -
1 tbsp cornstarch
→ Vegetables and Aromatics
15 -
1 large zucchini, chopped
16 -
1 large red bell pepper, chopped
17 -
1/2 onion, chopped
18 -
10 whole dried chili peppers
19 -
1/4 cup green onion, white parts only (1/2 inch pieces)
20 -
2 tsp ginger, minced
21 -
2 tsp garlic, minced
22 -
1 tsp red pepper flakes, crushed
23 -
1/2 cup unsalted peanuts
24 -
1 tsp sesame oil
# Instructions:
01 -
Combine the chicken with the salt, lightly beaten egg white, cornstarch, sesame oil and 1 tbsp vegetable oil, until coated. Chill for about 20 to 30 minutes.
02 -
Heat a large wok over medium high heat and add 1 tbsp vegetable oil. Cook the chicken until browned and cooked through (cook in batches to avoid over crowding of pan). Remove chicken from wok and set aside.
03 -
Combine the sauce ingredients in a bowl and whisk to combine, until sugar is dissolved. Set aside.
04 -
Add the remaining 1 tbsp vegetable oil to the wok and turn heat up to high. The wok should be really hot when you add in the veggies. Stir fry veggies for just 2 to 4 minutes, until slightly charred and glistening. Remove from wok and keep warm with the chicken.
05 -
Heat 1 tsp sesame oil in the wok over medium high heat. Toss in the dried chili peppers, green onion, ginger, garlic, crushed red pepper flakes and peanuts and cook until fragrant, about 1 minute.
06 -
Stir the sauce mixture again and immediately add it to the pan and bring to a small boil, then cook until the sauce thickens. Finally, add the chicken and veggies back into the sauce and stir to coat. Enjoy!
# Notes:
01 -
Can use large skillet if wok is not available
02 -
For less spicy version, reduce or omit dried chilies
03 -
Have all ingredients prepped before starting to cook