We have really been digging Kylie Kwong’s book, Simple Chinese Cooking. There are a lot of basic recipes that cover most of the flavors and ingredients in Chinese cooking. Previously we made the Cashew Chicken, which came out great. This time we tried the Chicken with Honey and Ginger. The sauce has a deeper, smokier flavor, thanks to the 5-spice seasoning, sesame oil and oyster sauce. The ginger and honey help balance this out.
This dish is a great excuses to stock up on some of the key ingredients in Chinese cooking. They last forever, so they are good stuff to have around. The basic marinade and technique in the recipe should work for pretty much any meat, and maybe even some vegetables!
Stir-Fried Chicken Fillets With Honey And Ginger
Simple Chinese Cooking
By: Kylie Kwong
- 1lb 10 oz chicken thigh fillets, cut into 1 in slices
- 2 tablespoons vegetable oil
- 1 tablespoon light soy sauce
- 1/4 cup honey
- 2 tablespoons light soy sauce
- 2 tablespoons shao hsing wine or dry sherry
- 2 tablespoons finely diced ginger
- 1 tablespoon oyster sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons five-spice powder
- 1/2 teaspoon sesame oil
- Combine chicken with marinade ingredients in a large bowl, cover, and leave to marinade in the refrigerator overnight.
- Heat oil in a hot wok until surface seems to shimmer slightly. Add half the marinated chicken with the marinade and stir-fry for 1 minute. Remove from wok with a slotted spoon and set aside. Add remaining chicken and stir-fry for 1 minute. Return reserved chicken to the wok with soy sauce and stir-fry for 2 minutes or until chicken is just cooked through and slightly caramelized.
- Arrange chicken on platter and serve