1 tablespoon Chinese black vinegar or Worcestershire sauce
1 1/4 teaspoons cornstarch
1 teaspoon dark sesame oil
2 tablespoons minced green onions
1 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced garlic (about 7 cloves)
1 teaspoon chile paste with garlic
1 1/2 cups drained, sliced water chestnuts
1 cup (1/2-inch) sliced green onion tops
3/4 cup unsalted, dry-roasted peanuts
6 cups hot cooked long-grain rice
How to Make It
To prepare marinade, combine first 5 ingredients in a medium bowl; cover and chill 20 minutes.
Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over medium-high heat. Add the chicken mixture; stir-fry 4 minutes or until chicken is done. Remove from pan; set aside.
To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon sesame oil); stir well with a whisk. Heat 1 tablespoon vegetable oil in pan. Add 2 tablespoons green onions, ginger, garlic, and chile paste, and stir-fry for 15 seconds. Add broth mixture, and cook 1 minute or until thick, stirring constantly.
Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated. Serve over rice.
Very delicious and easy recipe. For 2 adults, one of whom is a large man, I made 1/2 the chicken and marinade, and the full amount of everything else. I used some very thinly sliced carrots instead of water chestnuts to add more color to the dish and substituted cashews because we prefer the flavor to peanuts. Served with brown rice, stir-fried savoy cabbage, and steamed chinese mustard greens for a really good meal. The sake is very important to the flavor, so don't leave it out!
Used splenda instead of sugar and 2 tablespoons of crunchy peanut butter and 1/4 cup of cashews instead of 3/4 cup of peanuts to cut calories. Add red and yellow bell peppers, carrot slices and broccoli pieces.
Solid stir-fry recipe. Added a can of chopped baby corn, 1 sliced large zucchini, and 1.5 cups fresh snow peas, doubled the sauce. We like it spicy - big squirt of sriracha sauce and about 1 tsp red pepper flakes in lieu of chili paste. Using fresh ginger and garlic really helps. It's definitely a keeper, but nothing outstanding.
Good stir-fry! I did change things a bit. I found 2 to 2 1/2 tsps of corn starch produces a better sauce. CL's Asian stir fries always feature the wateriest, runniest sauces known to man. No cling to them. They end up pooled at the bottom of your bowl or plate. Also, increased chili paste to 3 tsps and increased the green onions to about 1.5 cups. 2 (8 oz.) cans water chestnuts works fine.
This recipe is fantastic! I have made it many times. Very easy to make and so flavorful. Much better than a restaurant. I've made this several times when we've had company over and it always gets rave reviews and people asking for seconds.
It is a little spicy, which we like, but some might want to reduce or cut out the chili paste.
Definitely a keeper in my book!
I make this recipe at least once a month and highly recommend it. It's delicious and so flavorful; definitely one of the best stir-fry recipes I've found. I'm honestly confused as to how people could call this "bland" given the ingredients, especially the fresh ginger and garlic. I've tweaked this to my liking over the years: I often add veggies like green beans, bell pepper, zucchini or baby corn (just increase the sauce and sautee and/or steam between cooking the chicken & adding spices). Taste the sauce beforehand to perfect the vinegar/sugar ratio - I usually reduce sugar to around 1.5 T so it's not too sweet. Use bottled ground ginger & minced garlic to reduce the prep time.
I love this recipe!! It was in one of my first cooking light recipe books i received _ _ and was one of the recipes that has had me SOLD on cooking light!! so much flavor - and such a quick recipe despite long ingredient list
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