Leslie and I had lunch at Yumi one day last week, we hadn't been out together in a while and it was nice to share a meal.
We ordered a medium sashimi plate, lamb dumplings and something I had never tried before, the garlic chicken.
It turned out that we were so full that we couldn't even eat the chicken but had it the next night for leftovers and it was wonderful.
But then I got to thinking. "I can do that."
I started looking at garlic chicken recipes, settled on this one but then realized that it could be a lot better, it was a little too one dimensional.
So I decided to incorporate everything into a stir fry and landed on this one.
I often combine recipes, grab what I like and omit what I don't.
Both of these called for a sauce but they were very similar so I only made one.
The dish was delicious.
Here is what I did:
I bought a tray of skinless boneless chicken thighs and another of skinless boneless breasts. I cut them into smallish bite sizes.
I dredged them in two tablespoons of corn starch, white pepper and a little salt and laid them on a plate.
I then started my sauce. I took a half cup of water, 1/3 cup of soy sauce, a tablespoon of brown sugar, a tablespoon of rice vinegar, one thai chile, whole, a dash of aji mirrin, two teaspoons hot chile sesame oil, red pepper flakes, chile strips, a tablespoon of corn starch, four cloves of garlic and a shake of ground ginger and whisked it all up in a mixing bowl.
The original recipe called for Shaoxing rice wine but I looked in two stores and couldn't find it and went with the rice vinegar instead. The aji mirren is sort of a fake substitute which I added for good measure.
I would have used fresh ginger but we had run out.
I put the bowl aside and prepped my vegetables. I used what was left of the other night's green beans, two carrots, mushrooms, broccoli florets and the last of the celery and cut them all up into uniform pieces.
That is what stir fry is good for, cleaning out the fridge.
I then took my Le Creuset skillet and started the arduous job of shallow frying. I am so happy that my wife was not home as as much as I tried to contain the grease splatter it was impossible, even with the splatter guard. I tried my best.
We have an electric ceramic cooktop and woks don't work well on them.
It took me a while to brown and cook the four individual batches of chicken but it finally came out great.
I put the protein aside. I have a small kitchen and there were plates and bread boards hanging out everywhere, as you can imagine.
I grabbed a big non stick skillet and after adding avo oil, started browning the vegetables at high heat, for about three or four minutes. I added four more cloves of garlic, just to make sure. I then poured my sauce in, gave everything a good stir and turned it down at which point I added the chicken back in. Cooked it about three more minutes.
I also added cashews at the last minute, a little salt for taste and we were good to go.Leslie got home just as the rice was ready to fluff, having sat for ten minutes.We sprinkled sesame furikake on top and were good to go.
She loved it, we are going to add water chestnuts tomorrow and she wants more mushrooms.
I was the lucky guy that got the thai chile and it definitely opened my eyes and my sinuses too!
This dish takes some work and a lot of clean up but is definitely worth the effort.
Give it a try!




























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