Description
A yummy stir-fry that is sweet, sour and tangy. This is a version of several Asian recipes I’ve read, but as I go on with my cooking, I mix things up to suit my taste and make them my own. If you like the sweet and sour mix in food, you should enjoy this! Don’t be put off by the slightly long ingredient list—it really is just a dash of this and dash of that, and easy peasy.
Ingredients
- 2 Tablespoons Oil, For Frying
- 1 Tablespoon Grated Fresh Ginger, Or To Taste
- 2 cloves Garlic, Grated On A Microplane
- 1 Onion, Sliced (optional)
- 3 Boneless Chicken Thighs, Chopped To Bite Size Pieces
- 1 teaspoon Ground And Roasted Sichuan Peppercorns
- ⅓ cups Rice Wine Vinegar (I Use Shao Hsing Cooking Wine)
- 1 Tablespoon Honey
- 3 Tablespoons Light Soy Sauce
- 1 whole Star Anise (See Note)
Preparation
Heat oil in a wok or round frying pan over medium heat. Add ginger, garlic and sliced onion if using. Fry for a few minutes, until softened. Add chicken and cook until brown, 3 minutes or so. Add ground peppercorns, red wine vinegar, honey, soy sauce and star anise. Reduce heat to low and simmer covered for 20 minutes.
Remove the star anise (see note). Serve over noodles or rice. There won’t be too much sauce, so noodles/rice won’t be swimming in it like soup. There will be just enough sauce so it can be mixed up. Bon appetit!
Note: Star anise can be expensive, which is why I recycle them. Since they need to be fished out of the dish anyway, I dry them after fishing them out and save for another use.
