RCI-MT.004.0733.001
Singing Chicken
This is a Vietnamese dish, and is definitely for those who enjoy breathing fire. This dish will have you sweating halfway through the meal! Broccoli goes nicely with this. Note: Cutting the chicken is easiest if the meat is half-frozen.
Prep25 min
Cook25 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- vegetable oil2 to 3 tablespoonspreferably peanut
- 1 tablespoon
- minced garlic or 2 cloves garlic1 teaspooncrushed
- boneless1½ poundsskinless chicken breast, cut crosswise into thin slices*
- 2 tablespoons
- ¼ cup
- 1 teaspoon
- ¾ cup
- fresh jalapeno1 unitor 2 or 3 little red chilies, finely minced
- 1 teaspoon
- guar or xanthan1 unit
Method
1
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2
Add the grated ginger and crushed garlic to the hot oil, stirring constantly for about 30 seconds until fragrant.
3
Add the sliced chicken breast to the skillet, spreading it in a single layer if possible, and cook for 3 to 4 minutes until the chicken begins to turn white and is partially cooked through.
4 minutes
4
Pour in the dry white wine, then add the soy sauce, fish sauce, Splenda, and minced jalapeno, stirring gently to combine all ingredients.
5
Bring the mixture to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until the chicken is fully cooked through and the sauce has reduced slightly.
10 minutes
6
Dissolve the guar or xanthan gum in 2 tablespoons of water or cool broth, then slowly drizzle it into the simmering sauce while stirring constantly to thicken.
2 minutes
7
Season with pepper to taste and stir well to incorporate the thickening agent evenly throughout the sauce.
8
Remove from heat and serve immediately while hot, dividing the chicken and sauce evenly among four bowls or plates.