Stir-fried chicken and shishito peppers with lemongrass stir-fry sauce
Ethan Chlebowski · ♥ 64.4K likes · 1.7M views · 14 min video
Read about breast in the BrightCulinary Book
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Ingredients
Method
Techniques
- lemongrass
- ginger
- 10 g oil
Chop the lemongrass and ginger, set a pan over medium heat with 10 grams of oil and saute them about two minutes to release the flavour into the oil.
- 100 g hoisin sauce
- 100 g Chinese black vinegar
- 30 g soy sauce
Add the hoisin, Chinese black vinegar and soy sauce.
Simmer about seven minutes until it thickens slightly, then pour through a strainer set over a jar; straining out the aromatics makes it keep longer.
- ⅓ lb shishito peppers
- 1 clove garlic
- chicken breast
Remove the tops from the shishito peppers and slice them in half diagonally, thinly slice one large garlic clove, and cut the chicken breast into strips and then pepper-sized pieces.
- salt
- 7 g oil
Sprinkle the chicken with salt, set a wok over high heat with seven grams of oil and cook the chicken three to four minutes.
- 7 g oil
Add seven more grams of oil, the sliced garlic and the peppers, and stir fry four to six more minutes until some browning develops.
- sesame seeds
- chili crisp
Serve over half a cup of cooked rice with sesame seeds and the chilies from chili crisp.