Behind the Recipes
Easy Wok Chicken by Alex McCord
Makes 4 servings
INGREDIENTS:
4 boneless and skinless chicken breasts, cut into chunks
1 tbsp. sherry
3 tbsp. soy sauce
2 tbsp. peanut oil
4 tbsp. minced garlic
1/3 cup chicken stock
1 tbsp. soy sauce
1 tsp. chili sauce
2 tbsp. peanut butter
Pinch of cornstarch
Fresh basil
Cooked rice
PREPARATION:
1. In a medium bowl, whisk together the sherry and soy sauce. Add the chicken and allow to marinate for 10-15 minutes.
2. In a wok over medium-high heat, add the peanut oil and garlic.
3. Add the chicken to the wok and cook through. When cooked, remove the chicken and set aside.
4. Stir in the chicken stock, soy sauce, chili sauce, a pinch of cornstarch and the peanut butter.
5. Stir and reduce for about a minute, just until the sauce thickens slightly. Add chicken back into the wok and stir well so that chicken is coated with sauce.
6. Turn off burner and throw in a big handful of fresh basil leaves.
7. Cover wok and let sit for 2-3 minutes while you plate the rice.
8. Use a big ladle to mold the rice on each plate, then poke a hole in the middle and spoon in the chicken.
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