Asian-style Princess Chicken
This Asian-style Princess Chicken dish is coated in a flavorful marinade with five-spice, then stir-fried with fresh mushrooms, sliced red bell pepper, and cashews.
INGREDIENTS
- 1 pound boneless, skinless chicken breasts
- 1-½ tbsp. soy sauce
- 1 tbsp. dry sherry
- ½ tsp. five-spice powder
- 2 tsp. cornstarch
- 3 tbsp. vegetable oil (or peanut oil, for stir-frying)
- 2 thin slices ginger
- ½ onion (peeled and chopped)
- ½ tsp. paprika (or to taste)
- 4 ounces mushrooms (fresh, sliced)
- 2 tbsp. rice wine (or sherry, water, or chicken broth, more as needed)
- 3/4 cup cashews
- 1 bell pepper (red, cut in half, seeds removed and cut into thin strips)
- 2 tsp. soy sauce
- 1/2 tsp. sugar
- 1/2 tsp. sesame oil
INSTRUCTIONS
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In a small bowl, combine the soy sauce, sherry, five-spice, and cornstarch. Add the chicken, coating thoroughly in the marinade.
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Marinate in the refrigerator for 30 minutes.
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Heat 2 tablespoons oil in the wok.
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When the oil is hot, add one slice of ginger.
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Let brown for 2 or 3 minutes, then remove the ginger (this is to flavor the oil).
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Add the chicken and sear for a minute, then stir-fry for 4 to 5 minutes, until the chicken is nearly cooked.
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Remove and wipe the wok clean.
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Heat 1 tablespoon oil in the wok or pan.
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When the oil is hot, add the remaining slice of ginger, brown and remove.
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Add the onion.
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Stir-fry for about 2 minutes, until it begins to soften, stirring in the paprika while cooking.
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Push the onion to the sides and add the mushrooms in the middle, stirring in a small amount of rice wine, water or chicken broth as needed.
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Stir in the cashews.
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After a minute, stir in the red bell peppers.
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Stir-fry for another minute (total stir-fry time should be 2 – 3 minutes).
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Add the chicken back into the pan.
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Stir in the dark soy sauce and sugar.
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Cook for another minute to heat through, then remove from the heat and stir in the sesame oil.
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Serve hot.
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