Taste the Air-Chilled Difference®

Sesame-Ginger Chicken Stir-Fry

by , Perishable Foods Director, Clark's Market, Aspen, Colorado

Sesame-Ginger Chicken Stir-Fry

Serves 6

This recipe brings together classic Asian flavors with a kick of heat for restaurant-style sesame-ginger chicken at home in minutes.

    • Chicken Marinade
    • 2 pounds boneless skinless Smart Chicken thighs, cut into 1-inch chunks
    • 5 tablespoons sesame oil
    • 2 tablespoons sugar
    • 2 tablespoons tamari sauce
    • 1 tablespoon sambal chili sauce
    • 1 teaspoon black pepper
    • 1 tablespoon minced garlic
    • ½ tablespoon minced ginger
    • Sesame Ginger Sauce
    • 1 cup cornstarch, plus 2 tablespoons
    • Peanut oil, for frying
    • 2 tablespoons minced garlic
    • 1 tablespoon minced ginger
    • ¼ cup Sherry wine or Shaoxing rice wine
    • 2 tablespoons hoisin sauce
    • 2 tablespoons oyster sauce
    • 2 tablespoons tamari sauce
    • 1 tablespoon brown sugar
    • 1 tablespoon sambal chili sauce
    • 1 tablespoon Thai Sriracha chili sauce
    • 1 tablespoon fresh lemon juice
    • Toasted sesame seeds, for garnish
    • Scallions, thinly sliced for garnish
    • White rice, for serving

    For the chicken marinade: Combine the chicken with the sesame oil, sugar, tamari sauce, sambal sauce, pepper, garlic, and ginger. Toss to coat and refrigerate for 1 hour.

    For the stir-fry: Add 1 cup cornstarch to a shallow baking dish. Dredge each piece of chicken in the cornstarch, then shake off any excess.

    Fill a large wok with enough oil to completely submerge the chicken pieces. Heat over high heat until temperate reaches 375°F. Deep fry the chicken (in small batches) until golden brown and cooked through, about 3 to 4 minutes. Remove to a paper towel to drain.

    For the sauce: In a large wok, heat 1 tablespoon oil over medium-high heat, and add garlic and ginger. Next, add wine, hoisin, oyster sauce, tamari, brown sugar, sambal, Sriracha, and lemon juice and bring to a simmer. Meanwhile, in a small bowl, mix 2 tablespoons cornstarch with ¼ cup cold water. Add this mixture to the sauce and simmer for 2 minutes, or until the sauce thickens. Taste and adjust seasoning as needed.

    To serve: Add the fried chicken to the sauce and stir to coat. Garnish with toasted sesame seeds and scallions. Serve hot over rice.

    Pairing: Gekkeikan sake