Cooking Asian food isn’t hard.

You just have to be organized.

Cut, mix and portion out everything before starting to cook.

One deep wok

8 tablespoons canola oil

2 1/2 to 3 pounds of chicken cut into small cubes

1 cup small sliced carrots, not bigger than the chicken.

3 tablespoons cornstarch

5 tablespoons soy sauce

8 to ten dried red chilis

2 cubed red bell peppers

1 teaspoons black pepper

9 cloves grated garlic

3 inches of grated ginger

one cup chicken broth

6 tablespoons low sodium soy sauce

3 tablespoons dark soy sauce or just use all lite soy sauce.

3 tablespoons black vinegar or balsamic

2 teaspoons sugar or honey

6 teaspoons cornstarch

6 to 8 finely chopped scallions

Heat the oil in the wok over medium high heat.

Mix the chicken and carrots with the 3 tablespoons cornstarch and 5 tablespoons soy sauce.

Add the chicken and carrots to the hot oil and don’t touch it until it starts to brown then stir fry till cooked.

You have to do the chicken in batches because it won’t brown.

Take out of the pan.

Add the red peppers, garlic, ginger, chilis and black pepper to the same wok.

Cook for a minute.

Stir frying all the time.

Add the chicken and mix well.

Mix the broth, soy sauces, cornstarch, vinegar and sugar.

Pour this into the wok and keep stirring till it thickens.

Take off the heat and put into a pretty plate with rice .

Garnish with the scallions

Extra add ons could be chopped peanuts or cashews, broccoli, pea pods, sesame oil or toasted sesame seeds.

Make sure you taste this for extra seasoning like more pepper or sugar..

Enjoy.

This is also great as a lettuce wrap, rice paper roll or scallion pancake wrap.

Published by cmangoff

View all posts by cmangoff