I think in a past life I must have been Chinese. Because I have been addicted to their flavors since early childhood. From little dumplings at Deem Sum to Beef Chow Fun and Wonton Soup. Oh, how I love every delectable and spicy dish. The very best Chinese food is in China, so if you’ve never been you absolutely must go. Otherwise New York is your second best option. Since I’m back and forth to NYC, sometimes I gotta recreate my fave downtown flavors at home to get a little love. Hope you enjoy!
Serves 2 – 4
- 1 pound organic skinless, boneless chicken breasts, diced into cubes
- 2 teaspoons rice flour (can use cornstarch)
- 2 tablespoons low-sodium soy sauce (substitute soy-free soy sauce if have a soy allergy)
- ½ tablespoon oyster sauce
- 1 ½ tablespoons garlic paste
- 1 tablespoon black bean sauce
- 1 teaspoon dark sesame oil
- 2 tablespoons sambal oelek sauce (or sriracha)
- 2 tablespoons vegetable oil
- 3 cups broccoli florets
- 1 cup red bell pepper strips
- 1/4 teaspoon salt, to taste
- 1 ½ teaspoons finely chopped peeled fresh ginger
In a bowl combine chicken, rice flour, soy sauce, oyster sauce, garlic paste, black bean sauce, dark sesame oil and 1-tablespoon sambal oelek sauce. Mix well to coat chicken. Cover and marinate in refrigerator for at least one hour.
Heat 1-tablespoon vegetable oil in a wok on medium-high heat. Add bell pepper then ginger and then broccoli. Stir-fry until broccoli turns dark green in color, approximately 2-3 minutes. Do not overcook; you want the broccoli to be crunchy. Remove from pan and put in a clean bowl.
Add the other 1 tablespoon vegetable oil to the wok and add marinated chicken mixture; stir-fry 3-4 minutes or until chicken loses its pink color. When chicken is cooked, add vegetables back into the wok with the chicken and mix well over the heat for less than 1 minute. Add salt to taste. Serve over rice.
Sonia’s suggested wine pairing: 2009 Navarro “Late Harvest” Gewurztraminer