Shanghai Chix w/ Plum Sauce Print Email

1# Boneless chicken breast, cut into 1/2 inch dice

1/2 tsp. salt
1 tsp. sugar
1 tsp. Soy sauce
2 tsp White wine
3 slices fresh ginger, smashed
1 TB. Oyster sauce
3 tsp. cornstarch
pinch of white pepper

Combine in a bowl and mix well, add chicken and marinate 30 minutes

4 1/2 TBS Peanut oil
pinch of salt
1 slice fresh ginger
3/4 cup fresh green beans cut in 1/2 pieces
1/3 C. diced water chestnuts
1/2 C. diced Bamboo shoots
3/4 Sweet Red Pepper in 1/2 inch dice
2 garlic cloves, minced
2 TBS Hoisin sauce
2 TBS White wine
1/2 C. Diced dry-roasted cashews

Heat half the Peanut oil in a wok or heavy skillet over high heat. Add ginger and cook until brown, discard ginger. Add salt, then bean and peppers, cook 1 minute. Add water chestnuts and bamboo shoots and cook 1 more minute. Remove with a strainer and reserve.

Add remaining oil and garlic, cook until garlic starts to brown, add Hoisin and stir well. Add chicken in 1 layer and cook 1/2 minute. Turn chicken and add white wine by trickling around the edge of the pan. When chicken turns white add vegetables and stir. Serve over steamed rice, top with cashews.

Chef Bill Andrews, Tonys