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Stir-Fried Spicy Chicken With Orange Z..

Provided by Grocery Shopping Network

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Ingredients

1 large egg white

1 tbsp Chinese rice wine or dry sherry

1 tsp kosher salt

1 tbsp cornstarch

1 lb skinless, boneless fresh chicken breasts (2 lbs with skin and bone), cut into 1-inch cubes

1 tbsp finely minced fresh ginger

1 tbsp finely minced garlic

2 tbsp thinly sliced green and white scallion rings

1/2 tsp finely minced red Fresno chilis or 1/4 to 1/2 tsp dried red chili flakes

Grated zest of 1 scrubbed small orange

1 cup finger-lengths Chinese broccoli (or broccoli rabe) or 1 carrot, (diagonally cut into plain or rippled coins)

8 to 10 ears fresh baby corn, halved lengthwise if large or 1/2 cup fresh corn kernels

2 to 3 tbsp corn or peanut oil, for stir-frying

1 small yellow onion, cut into 3/4-inch squares

1 red bell pepper, cut into 3/4-inch squares

1-1/2 cups China Moon Infusion , china moon double stock or unsalted chicken stock

2 tbsp hoisin Sauce

2 tsp Chinese rice wine or dry sherry

2 tsp soy Sauce

2 tbsp freshly squeezed, strained orange juice

1 tbsp balsamic vinegar

1 tbsp cider vinegar

2 cups Napa cabbage or ruby chard squares (1 inch)

1 tsp paper-thin red Fresno chili rings

1 tsp paper-thin yellow wax chili rings

1 tbsp cornstarch dissolved in 1-1/2 tbsp cold chicken stock or water

1/3 cup fried or roasted cashews , for garnish

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Cooking Instructions

1. 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.

2. Combine the aromatics in a small dish; cover until ready to use.

3. Combine all of the Sauce ingredients in a bowl. Stir to blend, leaving the spoon in the bowl.

4. 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 using, in boiling water for 1 minute, or blanch the corn kernels, if using, 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.

5. 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 percent white, 40 to 50 seconds. Drain and set aside. The chicken will be cooked on the outside and a bit raw in the center.

6. 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 the 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 and baby corn, if using, and toss until hot, about 1 minute. Add the cabbage, broccoli, and fresh chilis, 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.

7. 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 it turns glossy, 10 to 20 seconds. Add the chicken cubes and corn kernels, if using, and toss gently until the chicken is cooked through, about 30 seconds. Serve on a heated platter or individual plates of contrasting color Garnish with fried cashews.

Wine Pairing(s)

Hawk Crest Cabernet Sauvignon

Robert Craig 'Howell' Cabernet Sauvignon

Bouchard Père & Fils 'Lez Cazatiers' Gevrey-Chambertin

Zonin Merlot

L'Ecole No.41 Merlot

Fusee Syrah

Reichsgraf Von Kesselstatt Riesling Kabinett 'Piesporter Goldtropfchen'

Crosspoint Merlot

La Crema Pinot Noir 'Russian River'

Heron Pinot Noir