Chicken Ginger show #201

Ingredients

10 oz Chopped

Chicken Breast

3 oz Shishito

Peppers

1 Tbsp Sesame Oil

1/4 cup Cornstarch

1/2 cup Long Grain

White Rice

2 cloves Garlic

1 Tbsp Rice Vinegar

1/4 cup Hoisin Sauce

2 Scallions

1 piece Ginger

2 tsps Gochujang

2 tsps honey

1 Cook the rice

•Remove the honey from the

refrigerator to bring to room

temperature.

• In a medium pot, combine the

rice, a big pinch of salt, and

1 cup of water. Heat to boiling

on high.

• Once boiling, reduce the heat

to low. Cover and cook, without

stirring, for 12 to 14 minutes, or until the water has been absorbed and the

rice is tender.

• Turn off the heat and fluff with a fork. Cover to keep warm.

2 Prepare the ingredients & make the sauce

• Meanwhile, wash and dry the

fresh produce.

• Thinly slice the scallions,

separating the white bottoms

and hollow green tops.

• Peel the ginger; finely chop to

get 2 teaspoons (you may have

extra).

• Peel and roughly chop 2 cloves

of garlic.

•Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch

pieces. Thoroughly wash your hands immediately after handling.

• In a bowl, whisk together the hoisin sauce, sesame oil, vinegar, honey

(kneading the packet before opening), 2 tablespoons of warm water,

and as much of the gochujang as you’d like, depending on how spicy

you’d like the dish to be.

3 Coat & cook the chicken

• Pat the chicken dry with paper

towels; place in a large bowl.

Season with salt and pepper.

• Add the cornstarch; toss to

thoroughly coat.

• In a large pan (nonstick, if you

have one), heat a thin layer of oil

on medium-high.

• Once the oil is hot enough that

a pinch of cornstarch sizzles immediately when added, add the coated

chicken in an even layer (discarding any excess cornstarch). Cook,

without stirring, 3 to 4 minutes, or until lightly browned.

•Continue to cook, stirring frequently, 1 to 2 minutes, or until lightly

browned on all sides.

4 Finish & serve your dish

• To the pan, add the pepper

pieces, sliced white bottoms

of the scallions, chopped

ginger, and chopped garlic;

season with salt and pepper.

Cook, stirring frequently,

1 to 2 minutes, or until slightly

softened.

• Add the sauce (carefully, as

the liquid may splatter). Cook,

stirring frequently, 1 to 2 minutes, or until the sauce is slightly thickened

and the chicken is coated and cooked through.

• Turn off the heat. Taste, then season with salt and pepper if desired.

• Serve the finished chicken, Thai peppers, and sauce over the cooked rice.

Garnish with the sliced green tops of the scallions. Enjoy!

 

https://youtu.be/WYQuED8UYLs