March 31, 2011
Sweet as Sugar
In my quest to become more familiar with Asian foods, I purchased Stir-Frying to the Sky's Edge from Amazon. I also picked up a Wok from World Market last weekend and tonight, I broke them both in! I even got to use my new strainer spoon thingy. The hubby thought it was a hat of sorts when I bought it and he proceeded to wear it around on his head much to the children's delight!
Stir-Fried Chicken with Pineapple and Peppers
Yields 4 hungry people
1 pound skinless, boneless chicken breast, cut crosswise into 1/2-inch thick pieces.
1 1/2 teaspoons cornstarch
1 large egg yolk
4 teaspoons sugar
2 teaspoons soy sauce
1/2 teaspoon salt
1 Tbsp. vegetable oil
1 1/2 cups 1/2 inch cubed fresh pineapple
2 julienned red bell peppers
In a medium bowl combine the chicken, cornstarch, egg yolk, 2 teaspoons of the sugar, soy sauce, and 1/4 teaspoon of the salt. Stir to combine. Let marinate for 15 minutes.
Heat your wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, remove chicken from marinade with a slotted spoon, shaking off the excess marinade (you should have 1 to 2 Tbsp. of reserved marinade) and spread it evenly in one layer in the wok. Pan-fry undisturbed for 1 1/2 minutes, flip with a metal spatula and pan-fry for 1 1/2 minutes, letting the chicken brown. Reduce the heat to medium and stir-fry the chicken for 2 minutes or until the chicken is dark golden brown.
Add the pineapple, bell peppers, and the reserved marinade and sprinkle with the reserved marinade, 2 teaspoons sugar, 1/4 teaspoon salt and stir-fry for 1 to 2 minutes or until the chicken is just cooked through and the bell peppers are crisp-tender.
Serve with Jasmine rice.
When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork. ~Rick Budinich
Labels: Chicken Recipes