Recipe Courtesy: Bich Nga Burrill

To prep the meat:
2lbs. of chicken breast cut into 1inch cubes
1/2 t salt
1/2 t black pepper
1T cornstarch
1T garlic oil or vegetable oil

In a medium bowl mixed well, set aside

Vegetables and spices:
1 sweet onion cut into cubes
2 bell peppers cut into cubes
A pinch of Saffron
2T fresh grated ginger
2T brown sugar
2T brandy or rice wine
2T light soy sauce
1T dark soy sauce
1/2 cup chicken stock

In wok with high heat, swirl in 2T oil, when a wisp of smoke appears, add chicken and move it quickly all around to brown it evenly, toss in ginger and saffron, take time between each ingredient.
When the aroma of ginger and saffron fully surface, sprinkle in sugar, let it caramelize before drizzling in the brandy, wait a little time here before tossing in onion, peppers, soy sauce and broth. Cover it up, cook from 3-4 minutes. Chicken should be cooked through, but vegetables should be firm and crisp, so it can be good and ready to reheat the next day if you plan to be on a diet.
Note: I really do believe this dish tastes even better the next day and so does my family.

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