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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

Chris Blanchard
Richard Reddington
April 2007

Gallery

© Lucy Schaeffer

Recipe Summary

total:
40 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Suggested Pairing

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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