Easy Wok Chicken

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    Easy Wok Chicken

    After my artichoke disaster, I tried out a new recipe tonight and it came out delicious, and my FI LOVED it. Wanted to share with others. You will need a large wok (which, if you don't have one, I highly recommend!)

    4 chicken breasts (boneless/skinless) You may or may not need this much chicken, I used three instead of four.
    Slice into chunks and marinate at room temperature in
    1 Tbsp. sherry
    3 Tbsp. soy sauce

    Heat wok and add a generous splash (2 Tbsp) peanut oil
    4 Tbsp. minced garlic

    Stir-fry garlic for 30 seconds, then add chicken and sauté until browned – 3 or 4 min. Remove chicken temporarily and set aside in warm place.

    Add to garlic/oil:
    1/3 cup chicken stock
    1+ Tbsp. soy sauce
    1 tsp. chili sauce
    Mix, then add a couple of pinches of cornstarch, a little at a time. Stir, then add peanut butter, a spoonful at a time (2 works for us!)

    Stir and reduce for a minute or so, just until the sauce is a nice thickness for serving. Add chicken back into the wok and stir well so that chicken is coated and the sauce is sticking a little. Turn off burner and throw in a big handful of fresh basil leaves. Cover wok and let sit for just a few minutes (no more than 5) while you plate the rice. I like to use a big ladle to mold the rice on each plate, then poke a hole in the middle to serve the chicken.
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    Re: Easy Wok Chicken

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