On the one hand, I feel like I should be apologizing for all these Gwyneth Paltrow based dishes. On the other, they've all turned out really well.
Stir-fries aren't a popular dish in our house on account of my husband not really being into them. But, I really like them, and I'm the cook, so sometimes he just has to put up with what I put on the table.
He went back for seconds, so that should tell you a little something about this recipe!
Now, Gwyneth brands this as "the best chicken stir-fry" and I don't know that I agree that it's the best, but it is very good. I'll give her that. I'll also give her that this recipe comes together about as quickly as your local Chinese take-out joint would take to deliver to your house.
You might as well just make it, if you ask me!
Chicken Stir Fry
(mildly adapted from My Father's Daughter)
1 lb boneless, skinless chicken thighs, cut into 3/4" cubes
2 tbsp potato starch (you can use cornstarch instead)
freshly ground pepper
1 tbsp canola oil
6 large cloves garlic, minced
¼ cup minced ginger
4 green onions, minced
¼ tsp hot pepper flakes
½ cup unseasoned rice vinegar
½ cup dark brown sugar
2 tbsp soy sauce
¼ cup chopped fresh cilantro
1. Toss chicken cubes with potato starch and a healthy pinch of salt and a generous seasoning of pepper. Set aside.
2. Heat the oil in a large non-stick wok. Add the garlic, ginger, green onions and chile flakes and cook for about 1 minute. Add the chicken cubes and cook, stirring occasionally for 5 minutes. Add in the vinegar and sugar and additional black pepper. Allow to boil for about 3 minutes, or until the sugar has really caramelized and the whole sauce is thick and sticky. Stir in the soy sauce, cook for an additional minute and then remove from heat. Sprinkle with cilantro and serve immediately.
Makes enough for 3-4, depending on their appetites.
We ate it with sticky rice with tossed with cooked kale and soy sauce.