Maple Chicken Stir Fry

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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 ,most of the green
• 1/3 red bell pepper, 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

Recipe

• 1 mix the first 5 sauce ingredients, set aside.
• 2 combine the flour, cornstarch, and black pepper in a bag.
• 3 add the chicken, shake to coat.
• 4 heat the wok over high heat.
• 5 add 2 tbs oil, swirl to coat.
• 6 add the chicken, 8-10 pieces at a time.
• 7 stir fry'til done, 2-3 minutes.
• 8 drain on a paper towel. add oil as needed.
• 9 continue until all of the chicken is done.
• 10 reheat the wok.
• 11 add 2 tbs oil.
• 12 add ginger, garlic, and chilies.
• 13 cook 1 minute. remove and discard the chilies.
• 14 add vegetables, stir fry 3-4 minutes.
• 15 push vegetables up the sides of the wok.
• 16 add water to the center of the wok.
• 17 cover.
• 18 steam for 2 minutes.
• 19 return the chicken.
• 20 re-stir the sauce, add to the wok.
• 21 stir'til the sauce has thickened well.
• 22 serve with rice, basmati is my favorite.