Wednesday, May 29, 2013
Spicy Garlic Chicken with Mushrooms - 365 Ways to Wok
1 1/4 pounds skinless, boneless chicken breasts cut into 1/2 inch slices
1 egg white
1 tablespoon plus 2 teaspoons cornstarch
2 tablespoons soy sauce
1/4 cup chicken broth
1 tablespoon rice wine vinegar
1 tablespoon Asian sesame oil
3 1/2 tablespoons vegetable oil
1/2 pound fresh mushrooms, sliced
3 scallions, chopped (I used 1/2 of a regular onion)
1/4 cup Chinese chili paste with garlic
Place chicken in a medium bowl. Add egg white, 1 tablespoon cornstarch, 1 tablespoon soy sauce, and 2 tablespoons cold water. Toss to coat. Cover and marinate in refrigerator for 1 hour.
In a small bowl, whisk together the chicken broth, vinegar, sesame oil, and remaining 2 teaspoons cornstarch and 1 tablespoon soy sauce. Set aside.
In a wok, heat 2 tablespoons vegetable oil over high heat, swirling to coat the sides of the pan. Add chicken and stir-fry until meat is white throughout but still juicy, 3-4 minutes. Remove to a plate.
In same wok, heat remaining 1 1/2 tablespoons vegetable oil over high heat. Add mushrooms and scallions and stir-fry until tender, 2-3 minutes. Add chili paste. Cook 2 minutes. Return chicken to wok.
Add vinegar-sesame oil mixture and cook until sauce boils and thickens, 1-2 minutes.
I added extra water to make more sauce.
Makes 4 servings.