Chicken And Soy Sauce

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1/2 tablespoon wine
• 1/2 tablespoon soy sauce
• 1/4 teaspoon salt
• 1 dash pepper
• 3/4 tablespoon cornstarch
• 2 1/2 tablespoons oil, divided
• 1/2 lb boneless chicken thighs, shredded (225g, breast is ok, too)
• 10 green onions, sliced into 1/2-inch pieces
• 1/2 teaspoon garlic, minced
• 1/2 teaspoon sesame oil (you can get away with the "hot" sesame oil in this recipe)
• 1/2 cup cucumber, diced (you may also fancy it up by peeling thin strips from the long sides creating long alternating rows o)
• 1/2 cup water chestnut, diced
• 1/2 cup red pepper, diced
• 2 1/2 tablespoons soy sauce
• 2 1/2 tablespoons water
• 1/2 tablespoon sugar
• 1/2 tablespoon vinegar
• 1/2 tablespoon wine
• 1 dash pepper
• 1 teaspoon cornstarch

Recipe

• 1 mix together the first 5 ingredients; add 1 tablespoon oil and chicken, coating well (the oil should keep the chicken shreds separate during stir-frying).
• 2 heat 1 1/2 tablespoons oil in wok or large skillet; add chicken mixture and stir-fry until medium well then move to side of pan.
• 3 add green onions, garlic, and sesame oil to available space in pan and stir-fry until fragrant.
• 4 add cucumber, water chestnuts, and red pepper and stir briefly.
• 5 in small bowl, mix together the soy sauce, water, sugar, vinegar, wine, dash pepper, and cornstarch; stir into wok or skillet; cover and cook until steamy, then stir to mix well.
• 6 serve immediately.