Vinegar-Glazed Chicken

Name: Vinegar-Glazed Chicken
Ingredients: 1 lb boneless skinless chicken thighs, cut into 1/4 inch slices; 2 teaspoons dark soy sauce; 1 teaspoon low sodium soy sauce; 2 teaspoons rice wine or 2 teaspoons dry sherry; 1 teaspoon sugar; 1 teaspoon cornstarch; 1/4 teaspoon ground szechuan peppercorns; 2 teaspoons sesame oil; 2 tablespoons peanut oil or 2 tablespoons vegetable oil; 6 scallions, halved lengthwise and cut into 2 inch pieces; 1 tablespoon minced ginger; 1 tablespoon minced garlic; 1/4 teaspoon red pepper flakes; 2 tablespoons Chinkiang vinegar or 2 tablespoons balsamic vinegar; hot cooked rice

15 ingredients

7 steps

Ingredients

1 lb boneless skinless chicken thighs, cut into 1/4 inch slices
2 teaspoons dark soy sauce
1 teaspoon low sodium soy sauce
2 teaspoons rice wine or 2 teaspoons dry sherry
1 teaspoon sugar
1 teaspoon cornstarch
1/4 teaspoon ground szechuan peppercorns
2 teaspoons sesame oil
2 tablespoons peanut oil or 2 tablespoons vegetable oil
6 scallions, halved lengthwise and cut into 2 inch pieces
1 tablespoon minced ginger
1 tablespoon minced garlic
1/4 teaspoon red pepper flakes
2 tablespoons Chinkiang vinegar or 2 tablespoons balsamic vinegar
hot cooked rice

Directions

1

In a medium bowl combine the chicken, 2 tsp of the dark soy sauce, 1 tsp soy sauce, 1 tsp of the rice wine, sugar, cornstarch, ground Sichuan peppercorns, and salt. Stir to combine.
2

In a small bowl combine the sesame oil and the remaining 2 tsp dark soy sauce, 1 tsp soy sauce and 1 tsp rice wine.
3

Heat a 14 inch wok or a 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the peanut oil, add the scallions, ginger, garlic, and red pepper flakes and stir-fry 10 seconds or until the aromatics are fragrant.
4

Push to the aromatics to the sides of the wok, carefully add the chicken and spread it evenly in one layer in the wok. Cook undisturbed for 1 minute, letting the chicken begin to sear. Then stir fry 1 minute or until the chicken is lightly browned but not cooked through.
5

Swirl the soy sauce mixture into the wok and stir-fry 1 minute or until the chicken is well-glazed with the soy sauce.
6

Swirl in the vinegar and stir-fry 30 seconds or until the chicken is just cooked through.
7

Serve with rice.