Chairman's Chicken Recipe

28
Ingredients

40m
Prep Time

10m
Cook Time

50m
Ready In

Recipe: #16233

December 05, 2014

Categories: Chicken, Asian, Chinese Wok/Stir-Fry, Boneless Pieces, Spicy, Chicken Dinner, more

recipe by:
Sue

Original is 3-4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (609.2 g)
Calories 904.2
Total Fat - 51.5 g
Saturated Fat - 13.2 g
Cholesterol - 179.6 mg
Sodium - 4229.2 mg
Total Carbohydrate - 39.6 g
Dietary Fiber - 5.4 g
Sugars - 11.8 g
Protein - 71.9 g
Calcium - 265 mg
Iron - 8.6 mg
Vitamin C - 35.9 mg
Thiamin - 1.1 mg

Step 1

Mix together ingredients for marinade and add to chicken; marinate chicken at least 30 min, up to an hour.

Step 2

Mix together ingredients for cooking sauce in a small bowl and set aside.

Step 3

Heat 1 tbsp sesame oil and 1 tbsp peanut oil, garlic, and red pepper in wok until you just start to smell them; add chicken and cook, stir-frying 3-4 minutes or until cooked through; remove from wok and set aside.

Step 4

Add the other 1 tbsp sesame oil and 1 tbsp peanut oil to wok and add snow peas, mushrooms, and bok choy; stir-fry 2-3 minutes or until bok-choy becomes crisp-tender.

Step 5

Add green onions, bamboo shoots, baby corn, and bean sprouts to the other veggies and stir-fry another minute or so.

Step 6

Add the chicken back to the wok and stir all together.

Step 7

Pour reserved cooking sauce over the stir-fry and cook, stirring until mixture is hot and thickened, about 30 seconds to 1 minute.

Step 8

Serve with hot steamed rice.

Step 9

Just adding a note that the reason I don't use grated ginger in this recipe is because I wanted the dish to have a "subtle" ginger taste, and although I could have use a small amount of grated ginger, I felt that perhaps not as much in the dish would have been flavored by that- so in reference, I would use slices about the size of a large coin or American quarter coin.