This really is the best stir-fried chicken. It is every thing you want takeout to be. This recipe is from Gwyneth Paltrow's cookbook, My Father's Daughter. It is sweet, sticky, gingery & a little spicy (although that can be adjusted for your personal taste). It is super quick & satisfying. I usually serve this with steamed jasmine rice & steamed fresh broccoli.
I have also substituted the chicken for tofu, which works beautifully if you use extra firm tofu & drain it well. I have also used it with seasonal veg--anything really goes with this recipe. Believe me, you will love this!
best stir-fried chicken.
1 lb. organic boneless, skinless chicken breast, cut into 1" bits
2 TBL cornstarch
sea salt & cracked pepper
--Mix in a bowl until the chicken is covered.
2 TBL vegetable or canola oil
1/4 cup fresh ginger, grated
1/4 cup garlic, grated
(optional ) 2 TBL chili pepper, chopped or, as GP suggests, a pinch of red pepper flakes
1/2 cup scallions, chopped
--Heat oil in a non-stick pan over medium-high heat. Add chicken & brown.
--Add ginger, garlic, chili & scallions. Cook until fragrant (3-4 minutes).
1/2 cup rice vinegar
1/2 cup organic brown sugar
1 tsp cracked pepper
--Add to the chicken & cook until reduced & sticky, about 3-5 minutes.
2 TBL tamari or soy sauce
1/2 cup fresh cilantro, chopped
--Add to the chicken & cook another minute.
--Serve immediately with your preferred sides.
happy eatings & cheers!