Complete Wok Cookbook: 125 Classic Chinese Recipes to Steam, Braise, Smoke, and Stir-fry by Toy Chris

Author:Toy, Chris
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2022-02-15T00:00:00+00:00

INGREDIENT TIP: I recommend using canned pineapple rings because fresh pineapple has an enzyme that will quickly digest the protein in the chicken, making it mushy. The canning process neutralizes the enzyme.

SPICY HONEY SESAME CHICKEN AND BROCCOLI STIR-FRY

30 MINUTES OR LESS

Prep time: 10 minutes / Cook time: 5 minutes / Serves 4

This quick and easy stir-fry is a perfect example of how velveting can help flavor and tenderize ingredients. The spicy-sweet nutty sauce and crunchy vegetables are great over steamed rice or noodles.

1 pound boneless, skinless chicken thighs, sliced into ¼-inch pieces across the grain

1 teaspoon spicy sesame oil

2 tablespoons Shaoxing cooking wine

2 tablespoons light soy sauce

1 tablespoon cornstarch

2 tablespoons cooking oil

1 tablespoon chopped, fresh ginger

3 garlic cloves, crushed and chopped

2 cups broccoli florets

¼ cup honey

4 scallions, both white and green parts, cut into ¼-inch pieces, for garnishing

1 tablespoon toasted sesame seeds, for garnishing

Rice or noodles, for serving

1. In a medium bowl, combine the chicken thighs, sesame oil, wine, soy sauce, and cornstarch.

2. In the wok, heat the cooking oil over medium-high heat until it shimmers. Add the ginger, garlic, and chicken thighs, reserving the liquid. Stir-fry for 2 minutes, until fragrant and browned.

3. Add the broccoli and stir-fry for 1 minute, until bright green.

4. Add the honey and the remaining liquid from the chicken and stir-fry for 1 minute, until the chicken is cooked through and broccoli is tender-crisp.

5. Garnish with the scallions and sesame seeds. Serve over rice or noodles.

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