Photo via GOOP

This recipe comes from Gwyneth Paltrow's cookbook My Father's Daughter and it is simply the best stir-fried chicken.

4 skinless, boneless chicken breasts, cut into small cubes
2 tablespoons cornstarch (or 4 tablespoons flour)
Coarse salt
Freshly ground black pepper
2 tablespoons vegetable oil
1/4 cup peeled and minced garlic
1/4 cup peeled and minced ginger
1/2 cup minced scallions
1/2 cup rice wine vinegar
Pinch red chile flakes (optional)
1/2 cup dark brown sugar
2 tablespoons soy sauce
2 tablespoons chopped fresh cilantro

Toss the chicken with the cornstarch, a large pinch of salt and pepper.
Heat the oil in a large nonstick wok over medium-high heat.
Add the garlic, ginger, scallions and chile flakes, cook for 1 minute.
Add the chicken, cook for 5 minutes, stirring occasionally.
Add the vinegar, sugar and 6 grinds of black pepper.
Boil on high for 3 minutes, until the sugar has caramelized, the vinegar has mellowed and the mixture is dark brown and sticky.
Add the soy sauce, cook for another 30 seconds.
Serve with sprinkled cilantro.

Add brown rice, sauteed bok choy and you have a healthy alternative to Chinese takeaway!

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