STIR FRY CHICKEN

STIR FRY CHICKEN

Ingredients

1 pound skinless, boneless chicken breasts or thighs, cut into 1/4-inch thick bite-sized slices

Vegetables
1 cup sugar snap peas, strings removed
1 cup cubed red bell pepper
1/2 cup whole roasted cashews

Aromatics
2 tablespoons minced ginger
1/4 teaspoon red pepper flakes

For the marinade
1 tablespoon minced garlic
1 1/2 teaspoons cornstarch
2 teaspoons soy sauce, divided
1 teaspoon plus 2 tablespoons Shao Hsing rice wine or dry sherry, divided
3/4 teaspoon salt

For the sauce
1/4 cup chicken broth

2 tablespoons grapeseed, canola, or peanut or vegetable oil

Equipment

A 14-inch flat-bottom carbon steel wok or 12-inch stainless steel sauté pan
A fish spatula or other thin, flexible spatula for stir-frying

Instructions

1. Cut Up the Ingredients: It is very important that all the ingredients are cut as directed in the ingredient list. The most important key to making a good stir-fry is cutting each ingredient to a uniform size as specified above. Cut the vegetables and set them aside in a bowl. Cut the aromatics as directed and set them aside as well.

2. Marinate the Chicken: Combine the chicken, garlic, cornstarch, 1 teaspoon of the soy sauce, 1 teaspoon of the rice wine, and 1/2 teaspoon of salt in a medium bowl. (Ingredient Note: Dry sherry is a very good substitute for rice wine, as good rice wine is harder to find in the United States.) Stir to coat the chicken evenly and until you can no longer see any dry cornstarch. Add 1 teaspoon of oil to the chicken and stir to combine. (This extra oil prevents the chicken from sticking to the pan.)

3. Make the Sauce: In a small separate bowl, whisk together the broth, remaining 1 teaspoon of soy sauce, and 2 tablespoons of rice wine.

4. Prepare Your Wok Space: Set the bowls of chicken, aromatics, and sauce near your stove. Set the vegetables and cashews next to the stove as well. Also, have a very small bowl of water next to the stove.

5. Heat the Wok: Turn on a stove burner, as high as it will go. Set a 14-inch wok over this high heat burner. To determine when the wok is hot enough, start flicking droplets of water from the small bowl into the pan after 30 seconds. As soon as a bead of water evaporates within 1 to 2 seconds of contact, the wok is heated and ready for stir-frying. Do not overheat the wok.

6. Pull Wok off the Heat and Add Oil: Pull the wok off the heat and add 1 tablespoon of oil. Pick up the pan and carefully swirl it to coat the bottom and sides. (If the wok smokes wildly the moment you add the oil you've overheated the wok. Remove the wok from the heat and let it cool for a few minutes. When it's cool enough to handle carefully remove the oil with paper towels, wash the wok, and start again.)

7. Add the Aromatics to the Wok: Put the wok back on the heat. Add the ginger and red pepper flakes, and stir them for 10 seconds or until fragrant.

8. Add the Chicken to the Wok: Push the ginger mixture up the sides of the wok. Carefully add the chicken and spread evenly in one layer in the wok. It should sizzle on contact (if not, this means the pan wasn't hot enough).

9. Set a Timer for 4 Minutes: This will help you time the remaining steps in cooking the stir-fry.

10. Let the Chicken Sear for 1 Minute: Cook the chicken undisturbed for 1 minute, letting it begin to sear.

11. Stir-Fry the Chicken for 1 Minute: Then stir-fry for 1 more minute, stirring constantly and mixing with aromatics, or until the chicken is lightly browned but not yet entirely cooked through.

12. Add the Vegetables: Swirl the remaining tablespoon of oil into the wok. Add the sugar snap peas, bell pepper, and cashews.

13. Add Salt then Stir-Fry for 1 Minute: Sprinkle the remaining 1/4 teaspoon of salt over the vegetables and chicken. Stir-fry for one minute, or until the sugar snap peas are bright green.

14. Add the Sauce and Stir-Fry for 1 Minute: Pour the sauce mixture around and down the sides of the pan instead of directly into the center (to prevent cooling the pan and lowering the cooking temperature) and stir-fry for 1 more minute, or until the chicken is just cooked through.