Chef’s table: Chicken stir-fry

July 29, 2009

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Serves 4

At Temple Bar staff meal, this chicken stir-fry is made from chicken thighs and drumsticks that are left on roast chickens after the breasts are removed for the dining room menu. This version, scaled down from the restaurant’s original dish (which serves 30), uses uncooked boneless chicken thighs. Serve with jasmine rice.

2 tablespoons canola oil
1 clove garlic, finely chopped
1 piece (1-inch) fresh ginger, finely chopped
1 onion, thinly sliced
2 carrots, thinly sliced on a diagonal
3 stalks celery, thinly sliced on a diagonal
5 skinless, boneless chicken thighs, thinly sliced
Salt and pepper, to taste
2 tablespoons soy sauce
1 1/2 tablespoons sweet chili sauce
2 teaspoons seasoned rice wine vinegar
1 teaspoon sugar
1 1/2 teaspoons dark sesame oil
2 tablespoons chopped fresh cilantro
1. In a large skillet, heat 1 tablespoon of the canola oil. When it is hot, add the garlic, ginger, onion, carrots, and celery. Cook, stirring constantly, for 6 minutes or until the vegetables begin to soften. Tip them out of the pan.

2. Add the remaining 1 tablespoon canola oil to the pan. Add the chicken, salt, and pepper. Cook, stirring often, for 8 minutes or until the meat is almost cooked through. Return the vegetables to the pan. Stir well.

3. Add the soy sauce, chili sauce, rice vinegar, and sugar. Let the mixture bubble steadily, stirring often, for 5 minutes, or until the chicken and vegetables are cooked through and the sauce thickens slightly.

4. Sprinkle with sesame oil and cilantro. Adapted from Greg Boschetti, sous chef of Temple Bar