02 September 2010

Honey Soy Stir Fried Chicken

When this popped up on my google reader from Weeks of Menus, I knew I had to try it. It was one of those dishes that I'll usually always have all of the ingredients on hand, and it didn't seem to take too long, so I saved it for when I was in a bind, didn't know what to make for dinner, or didn't want to run to the store.

This was so much more than a utility dish, it was really really good. I hadn't had Chinese food in quite a long time (6 months or so) and had been craving some takeout. I'm really glad I held off and made this dish instead. Serving this up with some steamed rice and steamed broccoli, I felt good after eating it, not weighed down like you typically do from take out. It's got to be better for you, even a smidgen. Best of all, it totally hit the spot.


Honey Soy Stir Fried Chicken
Printable Recipe
Found at Weeks of Menus, adapted from Kylie Kwong's Simple Chinese Cooking
  • 1 1/2 lbs chicken thighs, cut into 1 inch pieces (Kacey's Kitchen used Boneless Skinless Chicken Breasts)
  • 1/4 cup honey
  • 3 tbsp soy sauce
  • 2 tbsp sake (cooking wine would also work)
  • 2 tbsp finely diced or grated ginger
  • 1/2 tsp sesame oil
  • 1 pinch of black pepper
  • 2 tbsp vegetable oil
  • 1 tbsp oyster sauce
  1. In a mixing bowl, combine chicken with all ingredients except vegetable oil and oyster sauce, cover and refrigerate at least 3 hours or overnight.
  2. Heat oil, on high, in a heavy fry pan or wok until the surface shimmers. Add chicken with all the marinade and stirfry until chicken is fully cooked about 7-8 minutes . (Be careful! It can splatter!) Watch carefully as the marinade will begin reducing down, bubbling and becoming slowly sticky, and the chicken will become caramelized. It can easily burn at this point, if you are not carefully watching.
  3. Reduce heat and add oyster sauce, tossing chicken until it is all coated with oyster sauce.
  4. Serve topped with cilantro or spring onions as garnish.

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