1 Review of Chicken Stir Fry Oriental

From: DrGaellon

On Sep 20, 2009

I only used about 1/4 tsp of ground ginger, and added about 1/2 tsp grated fresh ginger. I also added 1 grated garlic clove. I used sake instead of cooking sherry, and added a good pinch of kosher salt. I cut the chicken in 1" pieces and let it marinate about 10 minutes. In the meantime, I cut 1/2 a sweet onion and a small red pepper in julienne and stirfried them quickly. I blanched 1/4 lb of snow peas in salted boiling water for 90 seconds, then shocked them in ice water and added them to the onions and peppers. I removed the chicken from the marinade and stirfried it for about 8 minutes, then added the vegetables and leftover marinade. I cooked it another 5 minutes until everything was hot and the sauce was thick. **** It was pretty good. Next time, I think it needs more ginger; I probably took out too much of the powdered. I would also use mirin in place of the regular sake, if I had any; if not, it could probably use a drop of honey for sweetness in the sauce. Made for Pick-A-Chef Fall 2009.