Restaurant vs. Home
Fortunately, we do live within easy distance of a well-stocked Asian market. Admittedly, I don’t know what three-quarters of the things are, especially since many of the labels are not in English. However, the ever-present “aunties” trolling the store aisles try to be helpful. I love to go shopping there whenever Frances’ mother is in town visiting. She makes all kinds of treats for us after each foray.
While I don’t like sending people to buy special ingredients for a single dish, I have learned that certain spices and condiments really define a culture. Sometimes there just are no good substitutes for the real thing. That’s another reason why I like to shop at the Asian market for these ingredients because the cost is about a fifth of what I would pay in my supermarket – assuming I could even find what I need.
Once you taste this, I have confidence that you will easily use up whatever you buy.
Cooking with Andrew
The blog is called Lisa and Frances Cook and Frances and I do share A LOT of recipes and cook together on holidays. But Frances is busy with a full-time job and a baby on the way. So her energies go into cooking not blogging. But now that my husband is retired, he has taken an interest in cooking. So in fairness, I need to give credit where it is due. Andrew chose the recipe, shopped with me for ingredients and did most of the prep and cooking. Which proves that anyone can make this with just a little effort.
The recipe comes from Christine Gallery of TheKitchn.com and appeared in the Chicago Tribune Food and Dining Section.
Yield: 4 servings
Chicken and Sauce
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- 1/4 cup tamari or soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon cornstarch
- 1 1/2 teaspoons toasted sesame oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground white or black pepper
- 1 tablespoon Chinese black or rice vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon sambal oelek or chile-garlic paste
- 3 tablespoons vegetable oil, divided
- 2 medium bell peppers, large dice
- 2 medium celery stalks, thinly sliced on a slight diagonal (optional)
- 1 baby bok choy, cut into 1/2-inch thick slices
- Kosher salt
- 2 cloves garlic, minced
- 1 tablespoon peeled and minced fresh ginger (from a 1-inch piece)
- 1/2 cup roasted peanuts
- 4 medium scallions, thinly sliced (optional)
- Steamed rice for serving
- Marinate the chicken. Place the chicken in a medium bowl or a one-gallon freezer bag. Place the tamari or soy sauce, wine or sherry, cornstarch, sesame oil, salt, and pepper in a small bowl and whisk until the cornstarch is dissolved. Drizzle 2 tablespoons of the mixture over the chicken and toss to combine; set the chicken aside. [You do not need to refrigerate it while preparing the remainder of the dish.]
- Make the sauce. Add the vinegar, sugar, and sambal to the remaining marinade and whisk until the sugar is dissolved; set this sauce aside.
- Stir-fry the chicken. Drizzle the remaining 2 tablespoons oil into the wok or large frying pan. Add the chicken and spread into an even layer. Let cook undisturbed until golden-brown and seared on the bottom, 3 to 4 minutes. Stir-fry until just cooked through, 2 to 3 minutes more. Remove the chicken to a bowl and set aside.
- Stir-fry the vegetables and aromatics. Heat the wok or large frying pan over medium-high heat until very hot (a flick of water should sizzle and evaporate right away), about 2 minutes. Drizzle in 1 tablespoon of the oil, add the bell peppers, bok choy and celery, and season with about 1/2 teaspoon salt. Stir-fry with a metal spatula until crisp-tender and browned in spots, about 2-3 minutes. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds.
- Return the chicken to the pan and stir-fry with the sauce. Add the reserved chicken and peanuts to the pan. Re-whisk the reserved sauce to dissolve the cornstarch. Pour into the pan and stir-fry until the sauce thickens, is glossy, and evenly coats everything in the pan, about 1 minute more. Sprinkle with the scallions if using and serve immediately with rice.