Stir-Fried Chicken
Stir-Fried Chicken is an moderately easy dinner. Made with 1 tbsp. red wine (dry sherry also), 2 tbsp. cornstarch, 1 lb. boneless chicken (i use thighs; cut in 1/4 to 1/2-inch cubes), 1/3 c. soy sauce and 1/2 c. water, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
In medium bowl mix wine with 1 tablespoon cornstarch.
Add chicken and stir to coat.
Refrigerate 20 minutes to 4 hours.
Mix soy sauce, water and 1 tablespoon cornstarch.
In wok or large heavy skillet heat 2 teaspoons oil over high heat.
Add ginger and cook 15 seconds, stirring constantly.
Add green pepper and onion and stir fry 2 minutes.
Transfer to a bowl.
Add remaining 2 teaspoons oil to skillet; when hot add chicken and red peppers. Stir fry 2 to 3 minutes until chicken loses its pink color and turns white.
Add peanuts, cooked veggies and soy sauce mixture. Bring to a full rolling boil.
Serve immediately over rice.
π· Perfect Pairings
Complete your meal with these
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