CHICKEN AND SOY SAUCE

Chicken and Soy Sauce image

I think this has nice Asian flavors without being too spicy hot, particularly when serving mixed company. It is based on a recipe of Michael M. T. Lee's in the Wei-Chuan cookbook, Chinese Cooking Made Easy. I serve it over steamed rice.

Provided by mersaydees

Time 25m

Yield 2 serving(s)

Number Of Ingredients 20

Ingredients

1/2 tablespoon wine
1/2 tablespoon soy sauce
1/4 teaspoon salt
1 dash pepper
3/4 tablespoon cornstarch
2 1/2 tablespoons oil, divided
1/2 lb boneless chicken thighs, shredded (225g, breast is ok, too)
10 green onions, sliced into 1/2-inch pieces
1/2 teaspoon garlic, minced
1/2 teaspoon sesame oil (you can get away with the "hot" sesame oil in this recipe)
1/2 cup cucumber, diced (you may also fancy it up by peeling thin strips from the long sides creating long alternating rows o)
1/2 cup water chestnut, diced
1/2 cup red pepper, diced
2 1/2 tablespoons soy sauce
2 1/2 tablespoons water
1/2 tablespoon sugar
1/2 tablespoon vinegar
1/2 tablespoon wine
1 dash pepper
1 teaspoon cornstarch

Steps:

Mix together the first 5 ingredients; add 1 tablespoon oil and chicken, coating well (the oil should keep the chicken shreds separate during stir-frying).
Heat 1 1/2 tablespoons oil in wok or large skillet; add chicken mixture and stir-fry until medium well then move to side of pan.
Add green onions, garlic, and sesame oil to available space in pan and stir-fry until fragrant.
Add cucumber, water chestnuts, and red pepper and stir briefly.
In small bowl, mix together the soy sauce, water, sugar, vinegar, wine, dash pepper, and cornstarch; stir into wok or skillet; cover and cook until steamy, then stir to mix well.
Serve immediately.

Nutrition Facts : Calories 522.2, Fat 35.8, SaturatedFat 7.3, Cholesterol 95.3, Sodium 1905.1, Carbohydrate 25.2, Fiber 4.1, Sugar 8.9, Protein 24.9

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