Smoky-Hot Ginger Chicken Stir-Fry

You don't have to visit Beijing to taste its food. Sydney-based chef Kylie Kwong's cookbook-cum-travelogue, My China, offers recipes from the capital like this homestyle dish, whose mosaic of sweet-sour flavors belies its few ingredients.


Slideshow: More Stir-Fry Recipes


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  • Servings: 4

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  • 1 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch pieces
  • 2 tablespoons cornstarch
  • 2 tablespoons Shaoxing wine
  • 2 tablespoons peanut oil
  • 10 dried red chiles
  • 1/4 cup finely chopped fresh ginger
  • 1 tablespoon light brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons snipped chives

How to make this recipe

  1. In a medium bowl, toss the chicken, cornstarch and wine; let stand for 1 hour.

  2. In a wok, heat the oil. Add the chiles and stir-fry them over moderate heat until they begin to darken, about 1 minute. Using a slotted spoon, transfer them to a plate.

  3. When the oil in the wok is shimmering, add half of the chicken; stir-fry over high heat until the chicken pieces are lightly browned and cooked through, about 3 minutes. Transfer the chicken to the plate with the chiles. Repeat with the second batch.

  4. Return the chicken and chiles to the wok. Add the chopped ginger and cook until fragrant, about 1 minute. Add the brown sugar and stir-fry until the chicken is lightly caramelized, about 1 minute. Add the soy sauce, rice vinegar and chives and stir-fry until the sauce is just thickened, about 30 seconds. Serve immediately.

Serve With

Steamed rice.

Suggested Pairing

Off-dry German Riesling.

Contributed By Photo © Quentin Bacon Published January 2008

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