Sometimes the most amazing ideas come from fridge-finds. You know, those bits of things you forgot about in the back of the fridge. This sauce is just that. With the added step of velveting the chicken, this stir fry was amazing!
2 boneless, skinless chicken breasts, cut in 1 1/2" cubes
Velveting:
2-3 tbsps water
1 tsp worcestershire sauce
1 tsp soya sauce
1 tsp oyster sauce (or just 2 tsps soya and no oyster, your choice)
2 tsps cornstarch
2 tsps vegetable oil
Sauce:
1/4 V-H strong garlic sauce (fridge-find)
2 tbsps sweet chili sauce (fridge-find)
PS: This seems to be a good substitute for those not in Canada and cannot get the delicious V-H sauce.
1/2 red pepper, cut in strips
2-3 tbsps vegetable oil for frying
To velvet the chicken, mix 2-3 tbsps water, worcestershire, soya and oyster sauces and the chicken together. Leave for 10-15 minutes. A lot of the liquid will be absorbed. Next, mix the cornstarch and 2 tsps vegetable oil into the bowl, coat well and let sit another 20 minutes.
Heat 2-3 tbsps oil in wok or frying pan to high heat and quickly stir fry the red pepper strips, about 2 minutes. Remove to a plate. Then sear the chicken 1 minute in the pan before turning and cooking through on all sides.
Combine the V-H strong garlic sauce with the sweet chili sauce and pour over the chicken. Heat to boiling.
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