This is easy, fast and delicious ... and pretty enough for company.
2 Skinless Boneless Chicken Breast Halves
2 Green Onions, sliced in shreds
2 Cloves Garlic, finely minced
1/2 Tablespoon Minced Fresh Ginger
5/8 Cup Chicken Stock
2 Tablespoons Dry Sherry
1 Tablespoon Hoisin Sauce
2 Teaspoons Oyster Sauce
1/2 Tablespoon Black Bean Sauce
1/2 Tablespoon Red Wine Vinegar
1/2 Teaspoon Chinese Chili Sauce
1/4 Teaspoon Sichuan Peppercorns, crushed in a mortar and pestle
1 Orange, grated zest
Salt and Pepper
2 Teaspoons Cornstarch
1 Tablespoon Butter
1 Tablespoon Peanut Oil
- Slice chicken breast into thin slices. Refrigerate until ready to cook.
- Shred green onions for garnish. Set aside.
- In a small bowl combine garlic and ginger.
- In another small bowl combine remaining sauce ingredients.
- Sprinkle chicken pieces on both sides with a little salt and pepper.
- Place a 12-inch skillet over high heat. When hot, add 1T each butter and oil. When the butter begins to bubble and lightly brown, add chicken pieces and stir-fry until they turn white but are not quite cooked in the center, about 1 minute.
- Add ginger and garlic, and saute over highest heat for 10 seconds.
- Add stock mixture, bring to a vigorous boil, and cook sauce for 1 minute until chicken is cooked through. Remove chicken to a plate and keep warm.
- Continue cooking the sauce until reduced by about one-third.
- Combine cornstarch with an equal amount of cold water. Reduce heat to medium and stir in a little cornstarch mixture to lightly thicken sauce.
- Add chicken back to the sauce to heat through, then garnish plates with a sprinkling of green onion shreds. Serve at once.
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