Rahul's Travel Diary

Rahul's Travel Diary


Join us at 3:30 p.m. on Thursday, April 30, for a one-hour, mouth-watering, live cooking Facebook event. Watch as IU Dining’s Executive Director, Rahul Shrivastav, prepares his favorite recipe—Hong Kong Wok Sautéed Chicken in a Mandarin Sauce—from his travel diary. Rahul will also provide grocery tips, including what to buy now and how to make your purchases last.

Hong Kong Wok Sautéed Chicken


Chicken Stirfry

  • 1 lb boneless skinless chicken thigh meat (Serves 4)


  • 2 Tbsp Sherry wine
  • 1 Tblsp dark soy sauce
  • 2 teaspoons cornstarch


  • 2 tbsp chicken broth
  • 1 tbsp rice vinegar
  • 1 tbsp regular soy sauce
  • 2 tsp dark soy sauce
  • 1 tsp sesame oil
  • 1 tsp sugar

For the wok

  • 2 tbsp cooking oil
  • 8 dried red chillies
  • 2 tsp minced garlic
  • 1 tsp minced ginger
  • 1 green onion cut into 1-inch pieces
  • ¼ tsp crushed red pepper
  • ¼ cup Thai basil leaves
  • 1 tsp cornstarch dissolved in 2 tsp water


  1. Combine marinade ingredients in a medium bowl. Add chicken and stir to coat. Let it stand for 30 minutes.
  2. Combine sauce ingredients in a small bowl.
  3. Place a wok over high heat, test heat by sprinkling water drops over the wok. Add oil, then chilies. Stir fry chilies until dark red; about 10 seconds. Add chicken; stir fry for two minutes. Add garlic, ginger, green onion, and crushed red pepper; stir fry for 1 minute. Add the sauce mix and basil; cook, stirring for 1 minute. Add cornstarch solution and cook, stirring until sauce thickens and chicken is nicely glazed.
  4. Serve with steamed rice.

Download a printable version of the recipe