Ok, this is my FAVORITE Chinese restaurant dishes.  However, now that I know how simple it can be to make friend rice and some of these chicken dishes, it’s very hard for me to pick up the phone and order.  The flavor is more intense when it’s made at home, and the best part is that I know what I’m feeding myself and my Honey Bear.

Fried rice is fairly simple, and will be included in a later recipe … stay tuned (once I have the blog post up, I’ll include the link here) ;o)
5 TBSP Cornstarch
2 TBSP Reduced-Sodium Soy Sauce
2 TBSP Chinese Rice Wine or Dry Sherry
1 Egg White
1lb Boneless, Skinless Chicken Breasts, cut into 1-inch pieces
3/4 C Water 
2 TBSP Hoisin Sauce
1 TBSP Rice Vinegar 
3 TBSP Grapeseed Oil
2 Scallions, sliced 
2 Garlic cloves, minced
4 C Snow Peas
  1. Whisk together 4 TBSP Cornstarch, 1 TBSP each Soy Sauce and Rice Wine and the egg white in a bowl. Add chicken and stir to coat. 
  2. In a separate bowl, whisk together the remaining 1 TBSP each Cornstarch, Soy Sauce and Rice Wine, Water, Hoisin and Rice Vinegar.
  3. Heat 2 TBSP EVOO in a wok or large cast-iron skillet over medium-high heat. Add the chicken mixture.  Cook without turning, breaking up stuck-together pieces, until golden on the bottom, approximately 2 minutes. 
  4. Stir and continue cooking until golden on all sides, approximately 2-3 minutes more. Put chicken into a serving dish.
  5. Saute scallions and garlic in the remaining 1 TBSP EVOO. Saute until fragrant, about 15 seconds.  Add peas; continue sauteing, stirring often, until bright green (approx. 2-3 mins.) 
  6. Add the separate bowl of Rice Wine/Hoison mixture.  Continue saute and stir, until thick (approx. 1 min.).
  7.  Return the chicken to the pan.  Heat chicken with mixture (approx. 1 min.)


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