We have had a super-duper busy weekend (well, longer than that actually), and I haven't even been updating my blog nearly as much as I wanted, although I do have about a million drafts sitting there so I don't forget my thoughts. The business continues, actually - but more about that later :P
Chinese food strikes again! Being swamped on Saturday, I was caught off guard when I realized I hadn't planned dinner. It made it even rougher when I've been trying my best to stick to our Saturday tradition, and I admit… I may have gotten a bit flustered at the thought of dinner. Loudly flustered.
As fate would have it, I pulled this recipe the Week of Menus blog within seconds of my dinner-idea-rampage. It looked easy to make, I had all the ingredients on hand (except oyster sauce… ah well. Next time), and so I was sold.
Everyone loved it. Everyone. Its a very sweet dish, which tends to be popular in my house, so thats a plus. I wasn't able to get it to "caramelize" as much as was directed, but maybe when I'm not in such a rush I will attempt it differently. It was quick, easy, and tasty, and "Chinese" enough to meet my quota for the week. Thumbs up from me!
Honey Soy Stir-Fried Chicken
1 ½ pounds chicken thighs, cut into 1 inch pieces
¼ cup honey
3 tablespoons soy sauce
2 tablespoons sake
2 tablespoons grated ginger
½ teaspoon sesame oil
1 pinch black pepper
2 tablespoons vegetable oil
1 tablespoon oyster sauce
1. In a mixing bowl, combine chicken with all ingredients of marinade, cover, and refrigerate until needed (overnight works as well).
2. Heat oil on high, in a heavy fry pan or wok until the surface shimmers. Add chicken with all the marinade (Careful! It could splatter) and stir fry until chicken is fully cooked, about 7-8 minutes. Watch carefully as the marinade will begin reducing down, bubbling and becoming slowly sticky, and the chicken will become caramelized. It can easily burn at this point, if you are not carefully watching. Reduce heat and add oyster sauce, tossing chicken until it is all coated with oyster sauce.
3. Serve topped with cilantro or spring onions as garnish.