When it is time to think about getting your employees corporate awards this year, don't chicken out and get
them the cheapest ones you can find. Instead, find them quality corporate crystal gifts that
they can keep for a lifetime. So this year garnish them with what they deserve, and
they will show their appreciation
by going that extra mile for you.
Stir-Fried Spicy Chicken With Orange Zest and Crispy Cashews
adapted from China Moon Cookbook, by Barbara Tropp
2 tablespoons thinly slice green and white scallion rings
1/2 teaspoon finely minced red chilis OR 1/4to 1/2 teaspoon dried
red chili flakes
Grated zest of 1 scrubbed small orange
Sauce:
1-1/2 cups defatted, unsalted chicken stock
2 tablespoons Hoisin sauce
2 teaspoons Chinese rice wine or dry sherry
2 teaspoons soy or tamari sauce
2 tablespoons freshly squeezed orange juice
1 tablespoon balsamic vinegar
1 tablespoon cider vinegar
1 cup broccoli florets OR 1 carrot sliced diagonally into coins
8 to 10 ears baby corn
2 to 3 tablespoons peanut oil, for stir-frying
1 small yellow onion cut into large dice
1 red bell pepper cut into large dice
2 cups Napa cabbage, shredded
1/2 teaspoon finely minced red chilis OR 1/4 teaspoon dried red
chili flakes
1 tablespoon cornstarch dissolved in 1-1/2 tablespoons cold chicken
stock
OR water
1/2 cup fried or roasted cashews
In a bowl, briskly whisk together the marinade ingredients through the
cornstarch until smooth and thick. Add the chicken and toss well. Cover and marinate in the refrigerator for
3 to 24 hours. Let come to room temperature and re-toss before cooking.
Combine the aromatics in a small dish; cover until ready to use.
Combine all of the sauce ingredients in a bowl. Stir to blend, leaving
the spoon in the bowl.
Blanch the broccoli or carrot in simmering water to cover to seal
the color and cook the outside, 15 to 30 seconds.
Plunge the vegetable into ice water to chill, then drain. Blanch
the baby corn (if fresh) for 5 seconds. Chill in ice water and drain. All the above, including the vegetable cutting,
may be done a full day ahead. Seal and refrigerate the ingredients; bring to room temperature before cooking.
About 15 minutes before serving, bring 4 cups of water to a steaming
near simmer. Add the chicken, stir to separate the cubes, and cook until the outside turns 90% white,
40 to 50 seconds. Drain and set aside. The chicken will be cooked on the outside and a bit raw in the center.
Heat a wok or large heavy skillet over high heat until hot enough
to evaporate a bead of water on contact. Add 2 tablespoons of the oil and swirl to glaze pan. When the oil is hot
enough to sizzle a scallion ring on contact, reduce the heat to moderate and add the aromatics. Stir gently until fully
fragrant, 20 to 30 seconds, adjusting the heat so they foam without browning. Add the onion and bell pepper, and toss
briskly until softened, 2 to 3 minutes. Add the carrots (if using) and the baby corn, and toss until hot, about
1 minute. Add the cabbage, broccoli, chilis or dried chili flakes, and toss until the cabbage is wilted, about 1 minute.
As you stir-fry, adjust the heat to maintain a merry sizzle and drizzle a bit more oil down the side of the pan, if needed
to prevent sticking.
Stir the sauce and add it to the pan. Raise the heat to high, cover
the pan, and bring the sauce to a simmer. Stir the cornstarch mixture, add it to the pan, and stir the sauce until
turns glossy, 10 to 20 seconds. Add the chicken cubes and toss gently until the chicken in cooked through, about 30 seconds.
Serve on a heated platter. Garnish with cashews.
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