Not So Ancient Chinese Secret

An easy family pleaser is almost always something out of the wok. I’ve tinkered with a standard Asian-Hawaiian stir-fry that I’ve got just about the way I like it. It works for us. But I also love PF Changs Spicy Chicken. It’s very much like General Tso’s from most Chinese restaurants. (For the record, they don’t serve General Tso’s in China, and will laugh at you if you ask about it.) Last night I took my first shot at it, and the family gave it a thumbs up. I’ll likely keep tinkering with it.

T-Dawg’s Spicy Chicken

Serves 4

1 lb boneless skinless chicken breast, diced in bite size pieces

1 egg

½ cup flour

Salt and pepper to taste

2 Green Onions (trimmed and cut in 2” lengths) – Optional

1 cup broccoli florets (optional)

2 cups + 2 tablespoons cooking oil

2 cloves of garlic (minced)

½ teaspoon ginger (minced)

Sauce

1 ½ cup chicken stock

3 Tablespoons Hoisin sauce

1 Tablespoon rice vinegar

1 Tablespoon soy sauce

3 Tablespoons sugar

1 Tablespoon corn starch

1 Tablespoon vegetable oil (or substitute 2 teaspoons of sesame oil)

1 teaspoon crushed red pepper flakes

Preheat wok (or skillet) over medium high heat and add 2 cups oil. In a large bowl beat the egg and add chicken. In a separate bowl, combine the flour, salt and pepper. Transfer the chicken pieces to  flour and toss until well coated. Place the chicken in the hot oil, cooking until golden brown. Transfer to a paper towel covered plate to reserve.

Combine all of the ingredients for the sauce, stirring well until sugar and corn starch is dissolved.

Remove the oil, carefully wipe out the wok, and heat 2 tablespoons oil. Add the garlic and ginger and cook for 1 minute. Add the onions and broccoli (if desired) and cook for 2 minutes, tossing frequently. Add the sauce and heat through, until it starts to bubble and thickens. Add the chicken pieces and stir until well coated.

Serve with steamed white or brown rice.

Hawaiian Chicken Stir-Fry

Serves 4

1 lb boneless skinless chicken breast, diced in bite size pieces

3 Tablespoons cooking oil (divided)

1 clove minced garlic

1 (8 oz.) can pineapple chunks, in juice (reserved)

1 (8 oz.) can sliced water chestnuts, drained

½ cup chicken stock

1 Tablespoon rice vinegar

1 Tablespoon honey

2 Tablespoons soy sauce

1 Tablespoon corn starch

To make the sauce, combine the chicken stock, rice vinegar, soy sauce and honey and stir well. Add corn starch and stir until dissolved.

Preheat wok (or skillet) over medium high heat and add 2 tablespoons oil. Add garlic and cook for 1 minute. Add chicken and cook for 3 minutes. Push away from center of the wok and add water chestnuts to the center. Cook for additional 2 minutes. Add the sauce and heat through, until it starts to bubble and thickens. Add pineapple and cook for 2 minutes.

Serve with steamed white or brown rice.