Chef Way After Richard Reddington marinates this Asian-style chicken for a minimum of three hours, he sautés it with eggplant, carrots, scallions and mint.
Easy Way Marinate the chicken for just 10 minutes before stir-frying, then serve it with shredded carrot, sliced scallions and fresh mint, plus green-leaf lettuce leaves for wrapping.
More Chicken Recipes
1 pound skinless, boneless chicken thighs, cut into 1/2-inch dice
3 large garlic cloves, very finely chopped
1 1/2 tablespoons very finely chopped fresh ginger
1/2 teaspoon crushed red pepper
3 tablespoons vegetable oil
Salt and freshly ground black pepper
1 tablespoon soy sauce
1 1/2 teaspoons dry sherry
1 1/2 teaspoons Chinese black bean sauce
1 1/2 teaspoons sugar
3/4 teaspoon cornstarch dissolved in 2 tablespoons water
1 head of green-leaf lettuce, leaves separated
1 large carrot, coarsely shredded on a box grater
4 scallions, thinly sliced
1/4 cup shredded mint
How to Make It
In a medium bowl, toss the diced chicken thighs with the garlic, ginger, crushed red pepper and 1 tablespoon of the oil and season with salt and pepper. Let the chicken stand for 10 minutes.
Meanwhile, in a small cup, combine the soy sauce with the dry sherry, black bean sauce and sugar. Stir in the dissolved cornstarch.
Heat a large skillet or wok until very hot to the touch. Add the remaining 2 tablespoons of vegetable oil and heat until smoking, swirling the skillet to coat with the hot oil. Add the marinated chicken and stir-fry over high heat until browned all over, about 10 minutes. Stir the sauce and add it to the chicken, stirring to coat; cook just until the sauce is thickened and glossy, about 1 minute.
Arrange the lettuce leaves, shredded carrot, sliced scallions and shredded mint in separate serving bowls and serve with the chicken.
The acidity of a Spanish Tempranillo, such as one from Ribera del Duero, helps it stand up to the intensity of flavor in this dish, Chris Blanchard says.
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