sweet, sour and spicy stir-fried chicken

This is a short post because, well, this is a simple stir-fried dish.

It all started because I had no idea what to cook for dinner. It was just one of those days. All I had was a bag of chicken breast.

So I made do with what I had in my pantry and cooked, as it turned out, a really delicious chicken dish! 

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I often wonder why anyone would post a picture of a plate of (decent-looking) food, and claimed that he/she had “anyhow cooked” the dish.

Seriously, I think it is a real shame that people say that because no matter how “anyhow” one has cooked a dish, one would have given SOME thought to the cooking process.

I mean, I really doubt anyone would add cheese to kong bah (Chinese stewed pork) and serve it with fufu (an African staple made from fermented cassava roots – looks a bit like a big lump of mua chee), right? That would make zero sense, and that, to me, constitutes “anyhow” cooking. 

I think we should all take pride in what we cook, no matter how simple a dish is. I love my family and I would never dream of feeding them something that I had “anyhow” cooked. Sheesh!

Okay, this is the end of my little rant. πŸ˜€

Anyway, back to my chicken dish. I found some dried chili in my pantry and I wanted to add that to the dish. I also knew that I wanted something garlicky so I minced plenty of garlic. At the end, to balance the flavors, I added some Chin Kiang Black Vinegar and honey. The result was something that was a tad sweet, a tad spicy and a tad sour. 

Good balance!

So here are the instructions on how to cook this dish!

In a bowl, season the chicken with oyster sauce, salt, white pepper, Shaoxing wine and some sesame oil. Let this marinate for about 2 hours in the fridge.

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In a wok, stir fry the ginger, garlic and chili in hot oil until fragrant. This should take less than a minute.

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Add the chicken and stir. Cook this until the chicken is cooked through.

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Add the vinegar and honey. Stir to mix. 

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Season with salt and pepper, garnish with coriander and the dish is done!

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It’s a quick and easy stir-fry and all you need is to cook some rice and dinner can be served!

{GIVEAWAY}

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And as a Le Creuset user, I can assure you this is one pot that is made to perform and to last!

For your chance to win this, simply complete the Rafflecopter below.

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a Rafflecopter giveaway

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Sweet, Sour And Spicy Stir-Fried Chicken
Serves 4
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Ingredients
  1. 2 chicken breasts (4 halves), skin removed and cut into cubes
  2. 5 cloves garlic, minced
  3. 1 piece (5cm) ginger, finely chopped
  4. 20g dried chili, re-hydrated in boiling water and cut into small pieces
  5. 2 tablespoons black vinegar (or substitute with an other vinegar)
  6. 1 tablespoon honey
To garnish
  1. Coriander, chopped
For the chicken marinade
  1. 1/2 teaspoon salt
  2. 1/4 teaspoon ground white pepper
  3. 2 tablespoons oyster sauce
  4. 1 tablespoon sesame oil
  5. 1 tablespoon Shaoxing wine
Instructions
  1. In a bowl, season the chicken with oyster sauce, salt, white pepper, Shaoxing wine and some sesame oil. Let this marinate for about 2 hours in the fridge.
  2. In a wok, stir fry the ginger, garlic and chili in hot oil until fragrant. This should take less than a minute.
  3. Add the chicken and stir. Cook this until the chicken is cooked through.
  4. Add the vinegar and honey. Stir to mix.
  5. Season with salt and pepper, garnish with coriander and the dish is done!
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