I continue my Asian kick, although I changed things up and went back to Food and Wine magazine. I added a bunch of bell peppers, as the original recipe had no vegetables, and they were what I had on hand. Quick and easy...enjoy!
Smoky-Hot Ginger Chicken Stir-Fry (based on foodandwine.com)
In a medium bowl, toss:
1 pounds skinless boneless chicken thighs, cut into 1/2-inch pieces
2 tablespoons cornstarch
2 tablespoons Shaoxing wine
Let stand for 1 hour. In a wok, heat:
2 tablespoons peanut oil
10 dried red chiles
Stir-fry them over moderate heat until they begin to darken, about 1/2 minute on each side. Using a slotted spoon, transfer them to a plate. Add:
1 red bell pepper, cut lengthwise, and in half
1 yellow bell pepper, cut lengthwise, and in half
1 orange bell pepper, cut lengthwise, and in half
Stir-fry to slightly soften vegetables, but you still want them to be crisp, only about 2 minutes. Remove from the pan, transfer to a bowl.
Add half of the chicken; stir-fry over high heat until the chicken pieces are lightly browned and cooked through, about 3 minutes. Transfer the chicken to the plate with the chiles. Repeat with the second batch.
Return the chicken and chiles to the wok. Add:
1/4 cup finely chopped fresh ginger
Cook until fragrant, about 1 minute. Add:
1 tablespoon light brown sugar
Stir-fry until the chicken is lightly caramelized, about 1 minute. Add the vegetables, as well as:
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons snipped chives
Stir-fry until the sauce is just thickened, about 30 seconds. Serve immediately.
Note: If you do not like a strong taste of ginger, cut the ginger in half, or even down to 1 Tablespoon. It was the one thing Matthew mentioned about the dish, otherwise, another success!!!