Chili Oil Chicken

This is just a simple stir-fry.  It can be done in one pan – chicken first and then the veggies.  Remove the chicken when it’s nearly done and then do the veggies, then add sauce and return the chicken.  The cooking sauce is a basic brown sauce with black bean and garlic paste, chili oil, and a thickener.  I added more chili oil to mine at the table.  You can use the broccoli stems without peeling if you cut them into 1/8 inch slices.
These days I’m steaming the veggies separately from the chicken in the wok because I have plenty of room on the stove-top and I think I get better consistency that way. In this case because the carrots are so much smaller than the broccoli I added them to the steamer a bit later in the cook.I like to steam the veggies and then cool them under running water so that they are ready to be added to the wok just prior to service for rewarming.  They go in and then the sauce is added and allowed to thicken and to coat everything nicely.

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