This takes about 30 mins to prepare and about 10 mins to cook.
This will serve 4 - 6 people. I usually do a lot of steamed bismati rice to go with it.
I have put this in the Kaukau Korner but becuause we have this for lunch, or dinner and often the leftovers for breakfast I have made a special thread.
Ingredients:
Preparation:
Place the cubed chicken in a bowl, and add the marinade ingredients. Marinate the chicken for 30 minutes. (I often let it marinate in the fridge overnight.)
While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.
Heat the wok and add oil. (I prefer olive oil) When the oil is ready, add the garlic and ginger and stir-fry until aromatic.
Add the chicken and stir-fry until it changes color. Push up to the sides of the wok, making a well in the middle. Add the sauce.
Combine the sauce and the chicken. Stir-fry for another minute and serve hot.
Add a huge bowl of steamed rice and Chinese black leaf tea.
Sorry ! no afters with this recipe.
This will serve 4 - 6 people. I usually do a lot of steamed bismati rice to go with it.
I have put this in the Kaukau Korner but becuause we have this for lunch, or dinner and often the leftovers for breakfast I have made a special thread.
Ingredients:
- 4 boneless, skinless chicken breast halves, cut into 1-inch cubes
- Marinade:
- 2 tablespoons Chinese rice wine or dry sherry
- 1 tablespoon cornflour
- Sauce:
- 1/3 cup orange juice
- 2 tablespoons dark soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
- 1/4 teaspoon chile paste
- 1 clove garlic, chopped very fine
- 1 slice ginger, choped fine
- Oil for stir-frying, as needed
Preparation:
Place the cubed chicken in a bowl, and add the marinade ingredients. Marinate the chicken for 30 minutes. (I often let it marinate in the fridge overnight.)
While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.
Heat the wok and add oil. (I prefer olive oil) When the oil is ready, add the garlic and ginger and stir-fry until aromatic.
Add the chicken and stir-fry until it changes color. Push up to the sides of the wok, making a well in the middle. Add the sauce.
Combine the sauce and the chicken. Stir-fry for another minute and serve hot.
Add a huge bowl of steamed rice and Chinese black leaf tea.
Sorry ! no afters with this recipe.
Comment