A delicious marinated chicken served with vegetables in a seasoned sauce—then topped with oven-crisped almonds.
Chicken: combine chicken cubes with marinade ingredients and marinate for 30 minutes Heat oil in a large skillet or wok to 350. Add chicken, stir-frying for about 30 seconds, till lightly browned. Remove and drain.
Vegetables: Discard all but 3 T oil from wok and reheat for 30 seconds. Add ginger slices, stir-frying for 30 seconds (just to season oil). Remove and discard ginger. Add next 3 vegetables, stir-frying for 1-2 minutes till crisp-tender.
Assembly: In a small bowl, mix last 6 ingredients (except for the almonds) and pour into wok. Bring to a boil and add chicken, mixing and coating. Add crisp almonds, mix and serve hot with steamed rice.
* Crisp Almonds
Tips & Glossary
Many ingredients used in Chinese cooking probably aren’t in your spice shelf, but you can find them at Asian grocery stores. To avoid frustration, make a list of the items before trying recipes.
Agar Agar: dried seaweed used as a gelatin. Buy it in sticks (or strips) and soak in cold water to soften.
Chili Oil: buy it or make your own. For a recipe, see Hunan Chicken.
Chinese Cabbage: aka “Nappa”;long, white stalks with light green crinkly leaves.
Deep Frying: use a deep-fry thermometer to reach the recipe's correct temperature; if the oil isn't hot enough, the food will be soggy. When cool, the oil can be strained, refrigerated, and re-used.
Dried Shrimp: tiny, salted, sun-dried shrimp that add a pungent flavor to Asian cooking. Soak before using.
Five-Spice Powder: blend of star anise, cinamon, cloves, fennel and Szechuan peppercorns. Like allspice.
Peppersalt: buy or make your own. Heat 2 T Szechuan peppercorns in skillet 5 min. Grind into powder and mix with 2 T salt.
Sauces: Hoisin (sweet, from soybeans); Oyster (like soy, from oysters); Sweet Bean (canned, salty, from soybeans); Hot Bean (hot & salty, from soybeans and peppers).
Sesame Paste: from gound sesame seeds; substitute with peanut butter.
Sweet Rice Powder: from glutinous rice; used in place of flour in many desserts.
Szechuan peppercorns: dried reddish berries, fragrant and mildly hot.
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