Chunking Chicken

I posted this recipe on my Going MediterrAsian blog two years ago and felt it deserved a reposting on this blog.  The recipe is delicious.


1 pound chicken breast, cut into small cubes
1 TBS. soy sauce
1 tsp. mirin or sherry
1 TBS. peanut oil

1 bunch broccoli or asparagus, chopped into bite size pieces
1 TBS. fresh ginger, grated or chopped fine
2 to 4 cloves garlic, minced, or chopped fine
4 scallions, chopped
1 tsp. chili paste with garlic, or to taste
1 TBS. peanut oil

sauce (mix together)
4 TBS. soy sauce
4 tsp. mirin or sherry
4 tsp. red wine vinegar
4 tsp. sesame oil
4 tsp. sugar
4 tsp. cornstarch

1. Mix chicken, soy sauce and sherry.  Let stand while chopping the vegetable, ginger, garlic, etc.
2. Heat peanut oil and stir fry chicken until it is opaque.  Set aside.
3. Wipe out the pan, add another tablespoon of peanut oil and heat.  Stir fry broccoli or asparagus three to five minutes.  Add ginger, garlic, scallions and chili paste; stir fry about 30 seconds or until fragrant.
4. Add chicken back to pan and stir fry another minute.
5. Add sauce and cook until sauce thickens.  Remove from heat.

Serve over rice.