Preparation time: 15 minutes
Cooking time: 10 minutes
Difficulty: Easy - for beginners
Dietary guidance: d
1 c Jasmine, Calrose or Kokuho Rice
1-1½ lb Chicken Thigh or Breast (boned and skinned) or 1 lb pork (cubed and boneless)
½ c Corn Starch
Vegetables (2-3 Cups or desired amount â€“ all rough-chopped):
Red & Green Bell Peppers
Bean sprouts (canned or fresh)
Water chestnuts (preferred size)
Peanut or Vegetable oil (enough to fry in)
Sauce (this may be mixed hours or even days in advance):
1½ T Soy Sauce
1½ T Worcestershire Sauce
1 t Rice Wine Vinegar
1 t Liquid Smoke (optional)
2 T Granulated Sugar
Cut chicken into ½â€-1â€ cubes. Dust the chicken in corn starch and set aside for 5 minutes to rest. Bring oil to 325ï‚°. Fry chicken in SMALL batches so as to not bring the temperature of the oil down too much at once. Fry 5-6 minutes each batch, or until chicken is done. Chicken may also be cooked or boiled before dusting with corn starch, in this case, use hotter oil (say 350ï‚°) and fry until lightly colored and crispy. Place on rack to drain and salt immediately after removal from oil. Let cool.
Cook rice per directions, or use the 2:1 rule. 2 parts water to 1 part rice â€“ always soak rice for 20 minutes before cooking in automatic rice cooker.
This is a good time to prep your service dishes.
Heat wok to blazing. Add 1 T oil. Let it come to temperature and add the vegetables. Add about a tablespoon of water and cover for 3-4 minutes then uncover and simmer until water evaporates. If vegetables are frozen, this may take longer, in which case steam them until bright green and crispy. Add the sauce. Toss and bring to a fast simmer. Add cooked chicken. Now is the time to adjust the seasoning to taste. If too sweet, add more soy sauce or vinegar. If too sour or bitter, add sugar. Always add ingredients a little at a time, toss, simmer for a few seconds and retaste.
Dissolve 1T corn starch in COLD water. Turn heat to high and add to vegetables and chicken, quickly stirring in. Bring JUST to a boil and remove from heat.
Serve on a bed or mound of rice.
Experiment by adding chili oil or different vegetables to mixture. Alter the amounts of the ingredients in the sauce to adjust the taste to your preferences as well. The chicken could also be grilled instead of fried to reduce the amount of calories and fat. The sugar as well could be substituted with honey for a slightly different (and more ethnic) taste.