Yield: 2 to 4 Servings

Sue & Gambo

Slightly spicy chicken with garlic sauce stir-fry recipe.

• Chicken and Marinade
• 1lb of chicken breast and/or thighs sliced
• 1pinch of salt
• 1pinch of white pepper
• 1egg
• 4TBS of corn starch
• 1-2TBS oil

Vegetables

• 1cup sliced mushrooms
• ½cup sliced white onions
• ½cup sliced red, green and/or orange peppers
• ½cup of celery, 2-inch pieces, split into narrow strips.
• ½cup of sliced Black Fungus (wood ear mushrooms) cut into thin strips
• ⅓cup green onions chopped into 2-inch pieces
• 1-2TBS oil
• 1tsp minced garlic
• 1tsp sliced ginger
• ¼tsp crushed red pepper

Premix sauce:

• 1TBS of white vinegar
• 2TBS of cooking sherry wine
• 1TBS of oyster sauce
• 1TBS of sugar
• ½TBS sesame seed oil
• ½TBS of Koon Chun double black soy sauce
• 4TBS of water

Marinate the chicken

Add pinch of salt, pinch of white pepper, 1 egg with the 12 oz of chicken. Mix well.

Add around 3 TBS of corn starch to the chicken. Mix again.

Lastly around 1 to 2 TBS of oil to the chicken and mix again.

Premix sauce:

Mix 1 TBS oyster sauce, 1 TBS sugar, ½ TBS sesame seed oil, ½ TBS double black soy sauce, and 2 TBS of water.

Slurry:

Mix 2 TBS of water with 1 TBS of corn starch as a thickening agent for the sauce.

Boil the vegetables

Boil the celery, wood ear mushrooms, green peppers, and mushrooms for 4-5 minutes

Set the cooked vegetables aside.

Cook the chicken

Add some oil to the wok and then cook the chicken until it is golden brown and cooked through. After it’s cooked, set the chicken aside in a bowl.

Stir fry

Add some oil to the wok and then minced garlic, sliced ginger and crushed red pepper.

Stir for a few seconds and next add the cooked vegetables and stir fry. After a minute add a TBS of white vinegar and a TBS of Shaoxing wine. Stir through. Add premix sauce.

Add slurry a little bit at a time until the sauce is to your preferred thickness.

Lastly add the chicken and the chopped green onions and stir for a minute or two.

Serve.