RCI-MT.004.0272.001
Chinese-style Chicken
Makes 4 servings
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyintermediate
Ingredients
- ⅖ lbs to 2lb chicken pieces1 unitmeaty breast halves, thighs or drumsticks
- ½ cup
- ½ tbsp
- ½ tbsp
- ⅕ tsp garlic powder1 unit
- ½ tbsp
- ¼ tbsp
- celery¼ cupbias-sliced ¼"thick
- green onion1 unitcut into 1"-pieces
- ⅓ cup
Method
1
Pat chicken pieces dry with paper towels and season lightly with salt and pepper.
2
Heat a large skillet or wok over medium-high heat. Add chicken pieces skin-side down and cook until golden brown, approximately 6-8 minutes per side, then transfer to a plate.
15 minutes
3
In a small bowl, whisk together water, dry sherry, soy sauce, and garlic powder until well combined.
4
In another small bowl, mix cornstarch with water to form a smooth slurry.
5
Pour the sherry-soy mixture over the cooked chicken in the skillet. Bring to a gentle simmer over medium heat and cook for 5 minutes to allow flavors to meld.
5 minutes
6
Add the bias-sliced celery to the skillet and stir gently to combine with the sauce. Cook for 2-3 minutes until celery begins to soften.
3 minutes
7
Slowly drizzle the cornstarch slurry into the simmering sauce while stirring constantly until the sauce thickens and becomes glossy, approximately 1-2 minutes.
2 minutes
8
Fold in the green onion pieces and stir gently to distribute throughout the dish.
9
Serve chicken and sauce over hot cooked rice, dividing evenly among four servings.