Stir-fry chicken in wok	Vietnamese Chicken Stir-Fry

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Vietnamese Chicken Stir-Fry

Source: St. Louis Post-Dispatch, Dec 28, 1996

Yield: 6 generous servings

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Ingredients

• 2 cups uncooked jasmine rice

• 1 Tbsp plus 1 tsp dark sesame oil

• 2 Tbsp plus 2 tsp vegetable oil

• Marinated chicken breasts (see recipe)

• 1 red bell pepper, cut into matchstick-size sticks

• 1 yellow bell pepper, cut into matchstick-size sticks

• 1 green bell pepper, cut into matchstick-size sticks

• 2 bunches (8 oz) green onions, cut into 1-in pieces

• 8 oz mushrooms, sliced

• 1 Tbsp thinly sliced fresh cilantro leaves

• 1 Tbsp thinly sliced fresh basil leaves

• 2 cups Vietnamese stir-fry sauce (see recipe)

• 8 oz snow peas (about 3 1/2 cups)

• 8 oz broccoli flowerets (about 4 cups)

• 3 Tbsp cornstarch

• 3 Tbsp cold water

• Lime wedges, for garnish

• Cilantro sprigs, for garnish

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Preparation

Cook rice according to package directions.

Meanwhile, combine sesame and vegetable oils; heat in a large wok or Dutch oven until smoking. Add chicken and stir-fry until almost cooked through, about 3 minutes.

Add bell peppers, green onions, mushrooms, cilantro and basil. Cook until vegetables are tender.

Add sauce. Bring to a boil; add snow peas and broccoli. Heat until both are just cooked, but still crisp. Stir together cornstarch and water. Stir into skillet; cook until mixture thickens.

Serve with jasmine rice. Garnish with lime wedges and cilantro.

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Marinated Chicken Breasts

• 6 (6-oz) chicken breast halves, skinned and boned, fat removed

• 2 Tbsp light or dark sesame oil

• 2 Tbsp fish sauce

• 2 Tbsp plus 3/4 tsp granulated sugar

• 2 Tbsp Vietnamese chili-garlic sauce

• 1/2 Tbsp ground black pepper

Cut chicken in 1/4-inch strips.

In mixing bowl, combine chicken with sesame oil, fish sauce, sugar, chili-garlic sauce and black pepper. Place in a container, cover and refrigerate for 24 hours.

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Vietnamese Stir-Fry Sauce

• 2 Tbsp minced garlic

• 1/4 cup loosely packed minced fresh ginger

• 1 Tbsp dark sesame oil

• 1 1/2 cups water

• 2 Tbsp granulated sugar

• 1/2 cup oyster sauce

• 2 Tbsp fish sauce

• 1 tsp Vietnamese chili-garlic sauce

Combine garlic and ginger in oil in a skillet. Place a piece of parchment paper or foil directly over ginger and garlic. Cover skillet tightly and cook over low heat until ginger and garlic are soft, about 10 minutes. Add water, sugar, oyster sauce and fish sauce. Bring to a boil, then reduce to a simmer. Cook for 5 minutes.

Strain through a fine mesh strainer or through cheesecloth. Discard solids. Add chili-garlic sauce to stir-fry sauce.

Place in a container. Let cool.

Yield: 2 cups.