Spicy Ginger Chicken with Teriyaki Stir-Fried Vegetables

Ingredients

Chicken

• 4 chicken breast, cut into strips

ginger sauce

• 3 cloves garlic
• 2 teaspoons fish sauce
• 3 tablespoons sambal or sriracha (or your favorite hot sauce)
• 1 tablespoon rice wine vinegar
• 2 1/2 inches fresh ginger root, grated
• 1 tablespoon mirin (if you have it. if not, substitue with sherry and some sugar)
• 2 teaspoons corn or potato starch
• 1/2 tablespoon sesame oil
• 3 tablespoon soy sauce
• 1/3 cup water
• salt and pepper
• 3 tablespoons vegetable oil

Veg

• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 1/2 cup of sugar peas
• 1/4 cup bean sprouts
• 1 onion, sliced
• 2 carrots, thinly sliced
• 2 cloves garlic, sliced
• 4 brown porcini mushrooms, sliced
• 3 green onions, chopped

teriyaki

• 4 tablespoons soy sauce
• 3 tablespoons rice wine vinegar (or if you have it shaoxing wine)
• 1 teaspoon corn or potato starch
• 2 tablespoons honey
• 1/2 teaspoon sesame oil
• 1/2 inch of grated fresh ginger root
• 1/2 tablespoon brown sugar
• 1/2 tablespoon granulated garlic or 1 very minced garlic clove
• 1/3 cup water

Cooking

1. in a sauce pot or any pot you have, combine the ginger sauce ingredients except the veg oil. stir well until starch has completely combined and dissolved into the liquid. turn heat up to high and bring to a quick slit boil and stir for a few seconds, then turn heat down and let sit to cool. once cooled down, in a large bowl or plastic sealing bag, add the chicken and the sauce and combine well, stirring, mixing/shaking for a minute or two. let chicken sit for at least 3 hours, over night is best.
2. in the same, but cleaned out or separate sauce pot, add in the teriyaki sauce ingredients. do the same to starch; stir and mix it in well until completely dissolved. bring to a quick and semi boil, stir well for a few seconds, reduce heat and simmer for 1 - 2 minutes. remove from heat and set aside.
3. in a large frying pan or wok, add in the vegetable oil and the chicken. fry on high heat for 5 minutes, tossing and mixing to make sure all pieces are completely cooked. set aside. wipe out wok or frying pan and add the vegetables (except the bean sprouts) and a little extra vegetable oil. add the prepared vegetables and the oil and cook on high heat, tossing and mixing well until garlic is fragrant. add in the sauce and cook for 3 - 5 minutes on medium-high heat while tossing and mixing from time to time. add in the beans sprouts and cook for another minute or two.
4. serve separate or combine. I served this with rice noodles.

bon appetit