November 9, 2011 Leave a comment
PREP: 10 minutes + 15 minutes—8 hours to marinate
COOK: 6 minutes
- 1/4 cup soy sauce
- 2 tablespoons cooking sherry
- 2 teaspoons cornstarch
- 1 teaspoon granulated sugar
- 1 pound boneless, skinless chicken thighs, sliced 1/2-inch thick
- 2 tablespoons safflower oil
- 3 tablespoons ginger, minced
- 1 teaspoon chili paste
- 6 ounces snow peas, trimmed
- 1 8-ounce can bamboo shoots, drained
- 1 8-ounce can sliced water chestnuts, drained
- 3 scallions, thinly sliced on the bias
- 3 tablespoons sesame seeds, toasted
- 2 teaspoons sesame oil
- In a bowl, combine soy sauce, sherry, cornstarch, and sugar. Stir in chicken and marinate covered in the refrigerator for 15 minutes to overnight.
- Bring chicken to room temperature prior to cooking. Place wok over high heat. When wok smokes, add safflower oil. When oil shimmers, add garlic and ginger and cook for 10 seconds.
- Remove chicken from marinade. Reserve marinade and add chicken to wok. Cook, stirring occasionally, until chicken is browned in places and just cooked through, about 3 minutes.
- Stir in chili paste and snow peas and cook 2 minutes more, or until snow peas are shiny and bright green.
- Add reserved marinade back to pan. Stir in bamboo shoots and water chestnuts and continue cooking until they are heated through, about one minute.
- Remove from heat, stir in scallions, sesame seeds, and sesame oil and serve immediately.
TIPS: Sesame oil tends to turn rancid rather quickly. Be sure to taste it for freshness before adding it to the rest of the ingredients in step six.
YIELDS: 4 servings
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