Peking Chicken ala Dale

Peking Chicken ala Dale

Ingredients:

3 boneless Chicken breasts (into small cubes)
2 Large (sweet) carrots
1 can sliced bamboo shoots
1 can sliced water chestnuts
1 cup Chinese pea pods (you will needs to slice)
2 green onions
1 cup mushrooms (shitake if you have them)
2 cloves of garlic
1 table spoon of grated ginger or ginger paste
½ cup of teriyaki sauce (or ¼ soy & ¼ Mirin)
½ cup honey
1 teaspoon toasted sesame oil
½ cup cashews

Make sauce:

½ cup Teriyaki
½ cup honey
1 table spoon grated ginger
1 teaspoon toasted sesame oil
1 clove garlic (minced in press)
1 green onion (already sliced)

Cook over low heat

Thinly slice or cube chicken and place in marinade for 1 hour in refrigerator.

Heat wok or cast iron skillet.

Use a neutral tasting oil like corn, canola, or peanut oil (one that can tolerate the high heat) then add another table spoon of ginger and the other clove of garlic to infuse cooking oil.

Add ingredients in this order:

Carrots
Bamboo shoots
Water chestnuts
Pea pods
Other green onion

Stir fry & remove to dish

Add Chicken and some of the marinade; stir fry until chicken is done. Heat the rest of the marinade in a small sauce pot and add 1 teaspoon corn starch.

Re-introduce vegetables stir fry, add mushrooms and cashews and stir fry for about a minute longer until mushrooms are cooked. Top with the sauce when it thickens.

Serve