This is the final recipe from that Thursday “stay at home” Chinese take out meal. You glad?? I am. Blogging is not as easy as one might believe. I try to record as I go, but if there’s a lot happening with a meal, it becomes challenging to write, shoot pics and list ingredients without missing any.
This is my version of the man’s favorite at our “spot.” They call it Princess Chicken, and I believe it is their version of Kung Pao Chicken.
Believe it or not, much Asian food is differentiated by the way it is chopped. Wether it be cubed chunked or julienned is determined by the different regions. This is only what I’ve been told by the lady who owns our fave Chinese restaurant.
Before I get to the recipe, remember in the last post I mentioned that nothing exciting was going on??
Something happened!! My life does not remain dull for long. I’m going to tell you all about it on Tuesday while we sip some tea and talk shit. It’s a long story and I want to get this recipe out to Lisa G. A little FB birdie reported that she really wants to try it. This one is for you, GF!!
I added a sauce packet that was in the pantry, just because it was there, but you don’t have to. Just increase the other sauce ingredients by 50 percent if you don’t want to use the spice pack. Also, you’ll need to thicken it with a bit of slurry (1 Tbsp cornstarch to 2 Tbsp cold water).
What You Need:
Oil for frying (we use peanut)
1/2 c diced carrots
1/2 c diced onion
1/2 c diced cekery
1/2 c diced green pepper
1/2 c mushrooms
1 can sliced water chestnuts
2 chicken breasts cooked and sliced
3 Tbsp soy sauce
1 teaspoon sesame oil
1 packet spicy stir fry seasoning
1 1/2 c chicken broth
3 Tbsp honey
4 cloves garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon white pepper
Red pepper flakes if you don’t use the packet. Just a dash
green onions for garnish
What You Do:
This wasn’t a hard recipe, it just has a few steps. My only issue was that I was making the other stuff at the same time. The game I like to play is getting everything served hot.
So, prep FIRST!!
Get the veggies and chicken all chopped up.
I decided to make this a little more elegant by leaving the chicken in slices.
Add all sauce ingredients to a mixing bowl and whisk until well incorporated. This will be all the ingredients from soy sauce to white pepper. Crushed red pepper will go in if you don’t use the seasoning pack, and remember to increase the ingredients by 50%.
In your wok, add 3 Tbsp peanut oil or whatever you fry with, and heat as high as it can go. This is super important with Asian food as it cooks it fast, creating a tender veggie inside that still has crunch.
When oil is hot, add the carrots as they are the hardest of the veggies. Give them 5 minutes alone. I heard Pantera even as I wrote that. I am who I am.
As you can see I am not shy with the oil. I use a spider to pull the veggies out and drain off oil if there is too much when I’m done, but that hasn’t happened in a long time.
Add the rest of the veggies and cook about 3 to 5 additional minutes.
Note: if your chicken is cooked, you add it last. After the sauce. I said what I said. It will get hot, and it won’t fall apart from the stirring.
If you need to cook the chicken, remove veggies to a bowl and do so in the wok now. You should have it diced or sliced first, otherwise it will shred. Also, coat it in cornstarch or flour if you have to cook it. I had cooked chicken, so I’m proceeding with the recipe that way. Luh you, Toots.
When veggies are just tender enough, add the sauce in and stay moving shit around in that wok so it doesn’t get too sticky. No one wants burnt honey on a wok to clean up. Ask me how I know.
Alright, Beautiful. Stir this until the sauce gets all bubbly and thick.
Yeah. I’m getting hungry for this again right now.
Get the chicken back in there, give it just a few more gentle folds, and voilà!!
Now, ladle this onto some rice, top with scallions and maybe a few peanuts.
I hope all you Cookers have a rocking weekend. I’m going to get out of this cozy chair and blanket at some point. Right now I’m looking around and feeling an enormous amount of gratitude and satisfaction. I’ll just stay awhile longer.
Hugs & Smiles, Cookers.
2 thoughts on “Spicy Garlic Ginger Chicken”
Great Recipe. Love the Blog Name 🙂
LikeLiked by 1 person
Thank you!! On both accounts.