|One of my favorite dishes. Most Chinese restaurants here are Cantonese or Szechuan.|
8 chicken thighs or 4 breasts, boneless, skinless, and cut into bite sized pieces
small bunch of broccoli florets, blanched
1/2 red and 1/2 green pepper, cut into bite sized pieces
1 medium red onion, chopped
For the dredge:
1/4 cup corn starch
1/4 cup flour
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. paprika
For the sauce:
1/2 cup chicken stock
4 cloves pressed* garlic
2 tsp. grated fresh ginger
3 tbsp. honey
2 tbsp. soy sauce ( I prefer Red Star Dark, but any will do)
2 tbsp. white wine
1/2 tsp crushed pepper flakes (I use Saambal Oelek, an Indonesian chili paste)
1 tbsp. corn starch
1 cup uncooked rice (we use Basmati)
Cook the rice according to instructions.
Thoroughly mix all the dredge ingredients in a wide bowl. Heat the wok and add oil (about 1/4 cup plus a tbsp. sesame oil) and when it starts to smoke slightly, dredge the chicken and cook in small batches.
|Is it pretty? Nah... but we're not shooting for presentation. Yet.|
Set your oven to warm and take a cookie sheet out, laying a layer of paper towel in it. Place each drained batch of cooked chicken on the pan so it'll keep warm.
|Fresh and colorful... and tasty!|
|With all the goodies - amazing!|
Serve on a bed of warm rice.
(Eat well, live better.)