Rahul's Travel Diary

Rahul's Travel Diary

Rahul_Travel-Diary.jpg

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

Ingredients

Chicken Stirfry

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

Marinade

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

Sauce

  • 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

Instructions

  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