Sambal chicken stir-fry
Uncooked boneless skinless chicken breast
1 pound(s), cut into 1/4-inch-thick bite-size slices
1 Tbsp, minced
Sherry (dry or sweet)
2 Tbsp, or white wine, divided
2 Tbsp, divided
Packed brown sugar
2 cup(s), julienned
1 cup(s), chopped, sliced
Fresh lime juice
1 Tbsp, or to taste
- In a medium bowl, combine chicken, ginger, 1 Tbsp of sherry or wine, cornstarch and salt. Stir in 1 tsp of oil.
- In a small bowl, combine sambal oelek, fish sauce, brown sugar, remaining 1 Tbsp of white wine and 2 Tbsp cold water.
- Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in 1 Tbsp of oil. Add chicken and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting chicken begin to sear. Stir-fry 1 minute until chicken is no longer pink but not cooked through.
- Swirl in remaining 2 tsp oil. Add peppers and scallions, and stir-fry 30 seconds or until scallions are bright green. Swirl sauce into wok and stir-fry 1 to 2 minutes or until chicken is cooked through. Stir in lime juice just before serving. Yields 1 cup per serving.