Ingredients:
1/4 cup real maple syrup
2 tablespoons rice vinegar
2 tablespoons rice wine ( Dry Sherry will do)
2 tablespoons soya sauce ( the best is made with water, soy beans, and salt, nothing else)
2 tablespoons cornstarch
3 boneless skinless chicken breasts or 3 boneless skinless chicken thighs, cut bite size
4 tablespoons flour
1 tablespoon cornstarch
1/4 teaspoon fresh ground black pepper
2 tablespoons peanut oil
2 tablespoons peanut oil, again
2 -3 teaspoons ginger, grated
4 cloves garlic, minced
5 whole japones chilies ( 1-2 tsp crushed Red Chili flakes will do)
4 green onions, cut an inch long,all of the white,most of the green
1/3 red bell peppers, julienne
1 1/2 inches daikon radishes, peeled,julienne
1/4 lb snow peas
1/4 cup water, room temperature
cooked jasmine rice or basmati rice
Directions:
Mix the first 5 sauce ingredients, set aside.
Combine the flour, cornstarch, and black pepper in a bag.
Add the chicken, shake to coat.
Heat the wok over high heat.
Add 2 TBS oil, swirl to coat.
Add the chicken, 8-10 pieces at a time.
Stir fry’til done, 2-3 minutes.
Drain on a paper towel. Add oil as needed.
Continue until all of the chicken is done.
Reheat the wok.
Add 2 TBS oil.
Add ginger, garlic, and chilies.
Cook 1 minute. Remove and discard the chilies.
Add vegetables, stir fry 3-4 minutes.
Push vegetables up the sides of the wok.
Add water to the center of the wok.
Cover.
Steam for 2 minutes.
Return the chicken.
Re-stir the sauce, add to the wok.
Stir’til the sauce has thickened well.
Serve with rice, Basmati is my favorite.
Servings: 4-6
Time preparation: 30 min.
Time total: 50 min.