The Year of the Dragon is upon us. And when I'm hungry I've been known to be a little "dragon-ish" myself. When you're in a hurry for a quick meal, this is the answer. You could even make a batch of rice a day or two ahead and microwave to heat it up when your ready for this dish. Chop all the veggies and chicken prior to heating up the wok or skillet.
When I first read this recipe in our local newspaper I thought the cucumber was an odd addition. Turns out the cucumber does add a cleansing note to the dish and is delicious.
I added a few additions to this recipe and it literally took me 10 minutes to make it once the chicken hit the pan.
Adapted from here: .http://www.pittsburghlive.com/x/pittsburghtrib/lifestyles/fooddrink/s_778140.html
Ingredients: Serves 2-4
2 boneless, skinless chicken breasts, cut into bite size chunks
1 carrot- peeled and sliced thin
4 scallions- white parts cut into one inch pieces( reserve green part for garnish)
1 c. sliced mushrooms
1 medium cucumber- peeled, sliced in half lengthwise, seeds removed with a spoon, then cut into 1 in. chunks.
2 T. cornstarch
2 T vegetable or Canola oil
Marinade:
3 t. sugar (you could also use agave or honey)
1/4 c. sherry
2 cloves minced garlic
1 t. ground ginger
1 T. Hoisin sauce
1 T. water
( I added pinch of red pepper flakes and 1 t. Chinese five spice powder to marinade)
Mix sugar, sherry, ginger and garlic in a bowl and add chicken. Marinate for 10 minutes. Remove chicken to a plate with a slotted spoon and sprinkle with cornstarch and toss. Reserve marinade.
Add hoisin sauce and water to marinade, and pepper flakes and five spice if you have it.
Heat up oil in a skillet or wok over high heat then add chicken. Stir rapidly for 3 minutes. Add carrot, cucumber, mushrooms, scallions and continue to stir 2-3 minutes.
Pour the marinade over stir-fry and cook for 2 minutes. Serve over rice and garnish with remaining sliced green tops of scallions.
When I first read this recipe in our local newspaper I thought the cucumber was an odd addition. Turns out the cucumber does add a cleansing note to the dish and is delicious.
I added a few additions to this recipe and it literally took me 10 minutes to make it once the chicken hit the pan.
Adapted from here: .http://www.pittsburghlive.com/x/pittsburghtrib/lifestyles/fooddrink/s_778140.html
Ingredients: Serves 2-4
2 boneless, skinless chicken breasts, cut into bite size chunks
1 carrot- peeled and sliced thin
4 scallions- white parts cut into one inch pieces( reserve green part for garnish)
1 c. sliced mushrooms
1 medium cucumber- peeled, sliced in half lengthwise, seeds removed with a spoon, then cut into 1 in. chunks.
2 T. cornstarch
2 T vegetable or Canola oil
Marinade:
3 t. sugar (you could also use agave or honey)
1/4 c. sherry
2 cloves minced garlic
1 t. ground ginger
1 T. Hoisin sauce
1 T. water
( I added pinch of red pepper flakes and 1 t. Chinese five spice powder to marinade)
Mix sugar, sherry, ginger and garlic in a bowl and add chicken. Marinate for 10 minutes. Remove chicken to a plate with a slotted spoon and sprinkle with cornstarch and toss. Reserve marinade.
Add hoisin sauce and water to marinade, and pepper flakes and five spice if you have it.
Heat up oil in a skillet or wok over high heat then add chicken. Stir rapidly for 3 minutes. Add carrot, cucumber, mushrooms, scallions and continue to stir 2-3 minutes.
Pour the marinade over stir-fry and cook for 2 minutes. Serve over rice and garnish with remaining sliced green tops of scallions.
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