Stir-Fried Garlic Chicken

I think the girls' three favorite answers to "What's for dinner?" are "pasta", "gratin", and "stir-fry". Maybe "pizza" is up there, too. So everyone was happy last night.

Of course, making everyone happy usually means messing with the recipe. In this case, I changed the snow peas (hard to find, expensive, no-one really loves them) to broccoli (no problem on any of those accounts) and did the veggies in a separate pan with half the ginger/garlic and half the pan sauce. It's an extra pot to wash, but hey, now that I have a dishwasher...

This recipe comes from the much-maligned "90s" version of the Joy of Cooking. So sue me--I love mine. I don't think I've had a bad result from it. If you can get through all the mixing and chopping, you will really love this stir-fry as well!

Stir-Fried Garlic Chicken

In a medium bowl, mix together:

1 T. cornstarch

1 T. mirin or dry sherry or white wine or dry vermouth

2 t. soy sauce

2 t. oyster sauce

1 t. salt

1 t. sugar

Cut into small pieces or thin slices:

1-1/2 lbs. boneless skinless chicken thighs (white meat should probably work here, too)

Marinate the chicken in the sauce above for about half an hour while you get the other stuff ready:

Get a large head of broccoli. Cut off the florets and cut them into bite-sized pieces. Peel the stem and chop that into thin slices as well. Waste not, want not.

Also, cut a large onion into about 8 wedges.

This would be a good time to start cooking your rice.

Mince together, with a knife or in a mini-chopper:

3 cloves garlic

an inch-long piece of ginger, peeled

Set aside.

In a small bowl, mix together:

1 T. hoisin sauce (you can probably mix and match the hoisin and oyster sauce here, depending on what you have lying around)

1 T. ketchup

1 T. sesame oil

1-1/2 T. soy sauce

1/2 t. red pepper flakes

Have ready:

1/3 c. chicken broth (I used green tea)

3 scallions (green onions), cut decoratively into diagonal slices or long, thin strips

OK, you can start cooking now. Get out your largest, deepest skillet, preferably one with a lid. Heat about 2 T. peanut or other oil in it (this is probably not the time for olive oil) over high heat. Get it good and hot, then add the chicken and stir and cook until it's no longer pink. Take out the chicken, add more oil if it seems prudent, and throw in the broccoli and onions. Stir-fry for a bit, then pour in the broth or green tea, pop on the lid, and let steam for just a couple of minutes. Take the lid off and let the liquid evaporate, then make room in the center of the pan and put the ginger and garlic in there. Stir that around. When things are starting to smell really good, throw the chicken back in there along with the hoisin mixture and the scallions. Stir until the sauce starts bubbling, then pull off the heat. Serve as soon as possible with the rice.