We thought this was a really good recipe and I especially liked it because it was really easy. It’s from Gweneth Paltrow’s cookbook, My Father’s Daughter. I added a lot of vegetables like cooked carrots, broccoli and snow pea pods as well. Definitely a winner.
INGREDIENTS
4 skinless, boneless chicken breasts, cut into small cubes
2 TBS. cornstarch
2 TBS. vegetable oil
1/4 cup peeled and minced garlic
1/4 cup peeled and minced ginger
1/2 cup minced scallions
Pinch of red pepper flakes
1/2 cup rice vinegar
1/2 cup dark brown sugar
2 TBS. soy sauce
2 TBS. coarsely chopped cilantro – for serving
DIRECTIONS
Toss the chicken with the cornstarch, a large pinch of salt and quite a bit of pepper. Heat the oil in the skillet over medium-high heat. Add the garlic, ginger, scallions, and chili flakes, stirring for 1 minute. Add the chicken and cook stirring occasionally, for 5 minutes. Add the vinegar, sugar, and 5 or 6 grinds of black pepper. Boil on high for 3 minutes, or until the sugar has really caramelized the vinegar has mellowed a bit, and the whole mixture is dark brown and sticky. Add the soy sauce and cook for another 30 seconds. Sprinkle with cilantro.
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