Serves 2 to 4
1 pound boneless, skinless chicken breasts
5 tablespoons dry white wine, divided
½ teaspoon salt
Freshly ground black pepper to taste
2 teaspoons cornstarch
3 tablespoons chicken broth
3½ tablespoons olive oil, divided
2 shallots, chopped
¼ pound thinly sliced fresh mushrooms
2 tablespoons tomato sauce
2 teaspoons chopped fresh basil leaves
1 teaspoon chopped fresh thyme
Serves 3 to 4
1–1½ pounds chicken breasts
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoons cornstarch
¼ cup pineapple juice
2 tablespoons vinegar
2 tablespoons brown sugar
2 tablespoons olive oil
3 slices fresh ginger
3 green onions, cut into thirds
Simple Sweet and Sour Chicken
Serve this quick and easy stir-fry dish with cooked rice and a green vegetable for a complete meal.
Cut the chicken into bite-sized cubes. Place the chicken cubes in a bowl and add the soy sauce, oyster sauce, and cornstarch. Marinate the chicken for 20 minutes.
Combine the pineapple juice, vinegar, and brown sugar in a bowl. Set aside.
Heat a wok or skillet on medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the ginger slices. Let the ginger slices cook for 2 to 3 minutes, until they are browned. Remove the ginger.
Add the chicken cubes. Stir-fry, stirring and tossing the chicken for 3 to 4 minutes, until it changes color and is nearly cooked through.
Add the sauce into the pan, and bring to boil. Stir in the green onions. Stir-fry for 1 to 2 more minutes, until the chicken is thoroughly coated with the sauce and cooked through. Serve hot.
Asparagus Chicken
Look for oyster sauce, soy sauce, and chile paste in the international or ethnic cuisine section of the supermarket.
Cut the chicken breasts into thin strips approximately 1½ to 2 inches long. Place the chicken strips in a bowl and add the lemon juice, soy sauce, granulated sugar, and cornstarch. Marinate the chicken for 20 minutes.
Combine the chicken broth, oyster sauce, and chile paste in a bowl. Set aside.
Heat a wok or frying pan on medium-high heat until it is almost smoking. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry for 15 seconds or until the garlic is aromatic, then add the chicken strips. Let them brown briefly, then stir-fry, stirring and tossing the chicken for 3 to 4 minutes, until it turns white and is nearly cooked. Remove the chicken from the pan.
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the salt. Add the asparagus. Stir-fry the asparagus, stirring and moving it around the pan for 1 minute, then add the red bell pepper. Stir-fry for another minute, then add the sauce. Add the chicken back into the pan. Stir-fry for another 1 to 2 minutes to heat everything through. Serve hot.
How to Crush Garlic Crushing a clove of garlic makes it easier to peel the skin and prepare it for cooking. To crush garlic, lay a garlic clove flat on a cutting board. Take a knife with a wide blade (such as a chef's knife or a cleaver) and hit down hard. Remove the peel and hit down once again. It will now be easy to chop the garlic.
Serves 3 to 4
1 pound boneless, skinless chicken breasts
1 tablespoon lemon juice
1½ tablespoons soy sauce
½ teaspoon granulated sugar
2 teaspoons cornstarch
3 tablespoons chicken broth
1 tablespoon oyster sauce
½ teaspoon chile paste
3 tablespoons vegetable or peanut oil, divided
2 cloves garlic, chopped
¼ teaspoon salt
½ pound fresh asparagus, trimmed and cut into 1-inch pieces
1 red bell pepper, seeded and cut into thin strips
Serves 3 to 4
1 pound boneless, skinless chicken thighs
1 egg white
¼ teaspoon salt
1 tablespoon Chinese rice wine or dry sherry
1½ teaspoons cornstarch
2 tablespoons plum sauce
3 tablespoons water
2 cups olive oil
1 tablespoon minced ginger
2 green onions, finely chopped
2 teaspoons chile paste with garlic
Plum Chicken Thighs
Plum sauce can be found in the international or ethnic section of most supermarkets. For extra flavor, stir 1 tablespoon Chinese dark soy sauce into the plum sauce and water mixture before adding it to the stir-fry.
Cut the chicken into 1-inch cubes. Combine the egg white, salt, rice wine or sherry, and cornstarch in a bowl and mix in the chicken cubes. Marinate the chicken in the refrigerator for 30 minutes.
Combine the plum sauce and water in a bowl. Set aside.
Heat a wok or skillet over medium-high heat. Add 2 cups oil. When the oil is hot, add the chicken. Cook the chicken cubes until they turn white (about 30 seconds), using a spatula to separate the cubes. Remove the chicken from the wok and drain in a colander or on paper towels. Clean out the pan.
Drain all but 1 tablespoon oil in the wok or skillet. Add the minced ginger, green onions, and chile paste with garlic. Stir-fry for about 30 seconds, then add the chicken. Stir-fry for 1 minute, then add the plum sauce. Heat the sauce to boiling. Stir-fry for 2 minutes to mix the chicken with the sauce and make sure the chicken is thoroughly cooked. Serve hot.
Thai-Spiced Hot and Sour Wings
Arrowroot powder is frequently used as a thickener in Thai recipes. You can substitute cornstarch if arrowroot powder is unavailable. Liquid tamarind concentrate is available in Asian markets.
Place the chicken wings in a bowl. Rub the salt and pepper over the wings and let stand for 10 minutes.
Combine the fish sauce, soy sauce, tamarind liquid, and 4 tablespoons water in a bowl. Set aside.
Heat a wok or skillet on medium-high heat until it is almost smoking. Add the oil. When the oil is hot, add the ginger and the chilies. Stir-fry for 30 seconds, then add the chicken wings. Let sit for a minute, then stir-fry, moving the wings around the pan. Continue stir-frying for 5 minutes, or until the wings are browned.
Pour the sauce over the chicken wings. Reduce the heat, cover, and simmer for 10 minutes or until the wings are cooked.
Remove the wings from the pan. In a small bowl, stir the arrowroot powder into 2 tablespoons water. Add the arrowroot powder/water mixture to the sauce, turning up the heat so that the sauce comes to a boil, and stirring quickly to thicken. When the sauce has thickened, pour it over the chicken wings. Serve hot.
Tangy Tamarind Tamarind is the sticky pulp contained in the pods of the tamarind tree. Juice from the pulp is used to give a distinctive sweet-and-sour flavor to Thai sauces. “Son-in-law eggs,” made by coating hard-boiled eggs with a spicy tamarind-flavored sauce, is a signature Thai dish.
Yields 10 chicken wings
10 chicken wings
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fish sauce
1 tablespoon soy sauce
3 tablespoons tamarind liquid
6 tablespoons water, divided
2 tablespoons vegetable or peanut oil
2 tablespoons minced ginger
6 Thai red chilies, cut in half, seeded, and finely chopped
1 tablespoon arrowroot powder
Serves 4
¾ pound boneless, skinless chicken breast
1 head lettuce leaves, shredded
1 red bell pepper, seeded and cut into thin strips
1 orange bell pepper, seeded and cut into thin strips
3 ribs celery, strung and cut on the diagonal into ¼– ½-inch slices
3 green onions, cut on the diagonal into thin slices
1
cup pineapple slices, drained
2 tablespoons pineapple juice
1 tablespoon soy sauce
½ teaspoon sugar
1 tablespoon Asian sesame oil
3 tablespoons olive oil, divided
1 tablespoon minced garlic
1 tablespoon minced ginger
Salt and pepper to taste
Hot Chicken Salad
On nights when you don't feel like stir-frying, another option is to bake the chicken for this dish. Bake the whole breast at 350°F for 45 minutes, cool, and cut into thin strips. Whisk together the dressing ingredients and pour over the chicken and vegetables.
Cut the chicken into thin strips about 2 inches long. Arrange the lettuce leaves in a salad bowl, placing the other vegetables and the pineapple slices on top.
Whisk together the pineapple juice, soy sauce, sugar, Asian sesame oil, and 1 tablespoon olive oil in a small bowl. Set aside.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the garlic and ginger. Stir-fry for 10 seconds, then add the chicken strips. Let them brown briefly, then stir-fry, stirring and tossing the chicken for 3 to 4 minutes, until it turns white and is nearly cooked.
Pour the dressing over the chicken. Stir-fry for 1 to 2 more minutes, until heated through. Stir in salt and/or pepper if desired. Pour the chicken and dressing into the salad and toss.
Coq au Vin
For best results, use a good, dry French red wine such as a Burgundy, Merlot, or Côtes du Rhône in this recipe.
Cut the chicken thigh meat into thin strips approximately 1½ to 2 inches long. Place the chicken in a bowl and add 2 tablespoons red wine, dried thyme, dried parsley, salt, pepper, and cornstarch. Marinate the chicken in the refrigerator for 30 minutes.
Heat a wok or frying pan on medium-high heat until it is almost smoking. Add the oil. When the oil is hot, add the garlic. Stir-fry until it is aromatic, then add the chicken strips. Let them brown briefly, then stir-fry, stirring and tossing the chicken for 3 to 4 minutes, until it changes color and is nearly cooked through. Remove the chicken from the pan.
Heat a wok or frying pan on medium heat. Add the chopped bacon and cook until it is crisp. Push the bacon up the sides of the pan. Turn up the heat to medium-high. Add the onion. Stir-fry for about 2 minutes, until it begins to soften. Add the mushrooms. Stir-fry for 1 minute.
Add 1 cup red wine and the chicken broth. Stir in the tomato paste and the brown sugar. Bring to a boil. Stir in the cooked chicken. Stir in the green onions. Turn down the heat, cover, and simmer for 5 minutes or until heated through. Taste and adjust seasoning if desired. Serve hot.
Origins of Coq au Vin The French version of chicken stew, coq au vin is reputed to have been created by Julius Caesar's chef in honor of the Roman emperor's conquest of Gaul. In reality, the recipe for chicken and vegetables stewed in red wine was probably invented by a local French cook whose name is lost to history.
Serves 4
1 pound chicken thigh meat
1 cup plus
2 tablespoons red wine, divided
¼ teaspoon dried thyme
¼ teaspoon dried parsley
Salt and black pepper to taste
2 teaspoons cornstarch 2 tablespoons peanut or vegetable oil
2 cloves garlic, chopped
2 slices bacon, chopped
1 medium onion, chopped
¼ pound fresh mushrooms, thinly sliced
1 cup chicken broth
2 tablespoons tomato paste
1 teaspoon brown sugar
2 green onions, finely chopped
Serves 3 to 4
1 pound chicken thigh meat
2 tablespoons dry white wine
1 teaspoon dried rosemary
Salt and pepper to taste
2 teaspoons cornstarch
2 tablespoons olive oil
4 garlic cloves, finely chopped
¼ teaspoon crushed red pepper flakes
1½ tablespoons chicken broth
1½ tablespoons red wine vinegar
½ teaspoon granulated sugar
Italian-Inspired Garlic Chicken
Though Italian dishes aren't known for their spiciness, hot pepper is used in this dish to give the final product a little heat.
Cut the chicken into thin strips 1½ to 2 inches long. Place the chicken in a bowl and add the white wine, dried rosemary, salt, pepper, and cornstarch. Marinate the chicken for 15 minutes.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the chicken. Stir-fry for a minute, then add the garlic and the crushed red pepper. Stir-fry the chicken until it turns white and is nearly cooked.
Stir in the chicken broth, red wine vinegar, and sugar. Continue stir-frying until the chicken is cooked through. Serve hot.
Marengo-Style Chicken
Traditionally, this dish is served with fried eggs, which pair nicely with tomatoes. For an extra touch of authenticity, use oblong Italian-style tomatoes called plum tomatoes in this recipe.
Cut the chicken into bite-sized pieces. Place the chicken in a bowl and add the salt, thyme, parsley, black pepper, 2 tablespoons dry white wine, and cornstarch. Marinate the chicken for 20 minutes.
Combine 4 tablespoons white wine with the chicken broth. Set aside.
Heat a wok or skillet on medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the chicken. Let it brown briefly, then stir-fry for 3 to 4 minutes, until the chicken has changed color and is nearly cooked. Push the chicken to the sides of the wok.
Add 1 tablespoon oil to the middle of the wok or skillet. Add the garlic, onion, and celery. Stir-fry for about 1 minute, then add the tomatoes. Add the white wine and chicken broth mixture. Stir to mix everything together, then reduce the heat, cover, and simmer for 10 minutes. Taste and adjust seasoning if desired. Serve hot.
Chicken Fit for an Emperor Chicken Marengo was created in honor of Napoleon's victory over the Austrians at Marengo, in Italy. While some versions of the story claim the emperor created the dish himself, most agree the real credit should go to his chef. The dish originally included crayfish, but modern cooks rarely include it.
Serves 4
¾ pound boneless, skinless chicken breasts
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried parsley
Black pepper to taste
6 tablespoons dry white wine, divided
1½ teaspoons cornstarch
¼ cup chicken broth
3 tablespoons olive oil, divided
2 cloves garlic, peeled and chopped
1 white onion, thinly sliced
2 ribs celery, cut on the diagonal into ½-inch pieces
2 tomatoes, halved and thinly sliced
Serves 4
1 pound chicken thigh meat
1 teaspoon salt
1 egg white
1 tablespoon cornstarch
1 cup plus 1½ tablespoons vegetable or peanut oil, divided
1 teaspoon minced ginger
1 cup canned artichoke hearts, drained, halved
1 cup mung bean sprouts
1 tablespoon water or soy sauce
2 tablespoons tomato sauce
1 tablespoon dry white wine
Black pepper to taste
Chicken with Artichokes
The pleasant flavor of artichoke hearts goes nicely with chicken and bean sprouts in this dish. Serve over cooked white rice for a complete meal.
Cut the chicken into bite-sized cubes. Place the chicken in a bowl and add 1 teaspoon salt, the egg white, and the cornstarch. Marinate the chicken in the refrigerator for 30 minutes.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1 cup oil. When the oil is hot, add the chicken. Stir-fry the chicken cubes until they turn white (about 30 seconds), using a spatula to separate the cubes. Remove from the wo
k and drain in a colander or on paper towels.
Remove all but 1½ tablespoons oil from the wok or skillet. When the oil is hot, add the minced ginger. Stir-fry for 15 seconds, then add the artichoke hearts. Stir-fry for a minute, then add the bean sprouts. Stir-fry for 30 seconds, seasoning the bean sprouts with salt if desired, and adding 1 tablespoon water or soy sauce if they are drying out.
Add the chicken back into the pan. Stir in the tomato sauce and white wine. Add black pepper to taste. Stir-fry for another minute to mix all the ingredients together and serve hot.
Chicken with Ground Peanuts for Guests
Like Kung Pao Chicken, this stir-fry dish comes from Szechuan Province in western China. Feel free to replace the chile paste with dried red chili peppers.
Cut the chicken into 1-inch cubes. Combine the cornstarch, salt, white pepper, and egg white in a bowl. Stir in the chicken cubes. Cover and marinate the chicken in the refrigerator for 30 minutes.
Combine the chicken broth, dark soy sauce, red wine vinegar, and sugar in a bowl. Set aside.
Roast the peanuts in a heavy frying pan over medium heat, shaking the pan continuously so that the nuts do not burn. Roast until the peanuts are browned (about 5 minutes). Remove the peanuts from the pan to cool. Grind in a food processor or using a mortar and pestle.
Heat a wok or a heavy, deep-sided skillet over medium-high heat. Add the oil. When the oil is hot, add half the chicken. Stir-fry the chicken cubes until they turn white (about 30 seconds) using a spatula to separate the cubes. Remove from the wok and drain in a colander or on paper towels. Repeat with the remainder of the chicken.
Remove all but 2 tablespoons oil from the wok or skillet. Add the garlic, green onions, and chile paste. Stir-fry for 10 seconds, then add the ground peanuts. Stir-fry briefly, then add the chicken. Stir-fry, mixing the chicken in with the ground peanuts.
THE EVERYTHING® STIR-FRY COOKBOOK Page 6