Easy Wok Chicken
posted at 6/10/2010 10:01 PM EDTAfter 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.
Re: Easy Wok Chicken
posted at 8/6/2010 1:15 PM EDT
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