1lb 10 oz chicken thigh fillets, cut into 1 in slices
2 tablespoons vegetable oil
1 tablespoon light soy sauce
Marinade
1/4 cup honey
2 tablespoons light soy sauce
2 tablespoons shao hsing wine or dry sherry
2 tablespoons finely diced ginger
1 tablespoon oyster sauce
2 teaspoons dark soy sauce
2 teaspoons five-spice powder
1/2 teaspoon sesame oil
Directions:
Combine chicken with marinade ingredients in a large bowl, cover, and leave to marinade in the refrigerator overnight.
Heat oil in a hot wok until surface seems to shimmer slightly. Add half the marinated chicken with the marinade and stir-fry for 1 minute. Remove from wok with a slotted spoon and set aside. Add remaining chicken and stir-fry for 1 minute. Return reserved chicken to the wok with soy sauce and stir-fry for 2 minutes or until chicken is just cooked through and slightly caramelized.
Arrange chicken on platter and serve
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