Stir-Fried Chinese Garlic Chicken

This is totally my kinda food! Love the spicy kick and the gorgeous red color of the sauce. Mouthwatering!

Ingredients:

• 1 pound chicken breast tenders – cut crosswise into 1/2-inch-thin strips
• 1 tsp toasted sesame oil
• 1/4 tsp Season with Spice’s finely ground white pepper
• 2 tbsp peanut oil or vegetable oil
• 5-6 garlic cloves – minced
• 1 tbsp freshly grated ginger
• 1 tsp Season with Spice’s red chili flakes
• 1/2 cup roughly chopped red onion
• A handful of snow peas - trimmed
• 1/2 red bell pepper – cut into thin strips
• 1 tbsp freshly squeezed lemon

juice
For the sauce:

1. 1 tablespoon rice vinegar
2. 1 1/2 tablespoon low sodium soy sauce
3. 1 tablespoon dark soy sauce
4. 2 teaspoons Chinese rice wine, or dry sherry (optional)
5. 1/2 tablespoon brown sugar
6. 1 tbsp cornstarch

Directions :

1. In a large bowl, toss chicken strips with toasted sesame oil and white pepper.
2. Marinate for 10 minutes.
3. In a small bowl, stir together rice vinegar, soy sauce, dark soy sauce, Chinese rice wine (if using), brown sugar and cornstarch.
4. Set aside.
5. Heat a wok or large frying pan over high heat. Add 2 tbsp of oil.
6. When the oil is hot, add the chicken pieces, spreading it out as much as possible.
7. Sear for 1 minute without stirring until the edges are lightly browned, then stir to cook all sides until just cooked through - about 2-3 minutes more.
8. Transfer chicken to a bowl (leaving the oil in the wok), and set aside.
9. Heat the wok on low fire, and when hot again, add in garlic, ginger, and red chili flakes. Stir-fry for about 10 seconds, or until fragrant.
10. Turn up the heat to high, add in snow peas and red onion, and stir-fry for another 30 seconds. Add in red bell pepper, and cook for one minute – making sure to stir and toss the ingredients well.
11. Then take the prepared sauce, give it a stir, and quickly pour it into the wok, cooking until the sauce thickens – about 30 seconds.
12. Add in a bit of water if needed.
13. Stir in the cooked chicken, toss well, and cook for a further 30 seconds. Turn fire off, squeeze lemon juice over the dish, and then transfer to a serving plate.
14. Serve hot with steamed rice

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