Here’s what I remember about making this delish dish:
Start with 6 boneless, skinless chicken half breasts. Slice them up into small, thin pieces, and soak them in a marinade for as long as you can (even just an hour is OK if you don’t have a lot of time). The marinade is made from:
1 bottle lager beer (like Pacifico or Red Stripe)
1 /2 – 1 cup low sodium soy sauce
1 -2 sections of fresh garlic, peeled and sliced thin
1 T thinly sliced fresh ginger
1/4 cup Hoisin sauce
1/2 cup fresh or frozen orange juice or limeade
(you can add 1-2 chopped green onions if you like)
Chop up & have ready 1 medium red onion and a red bell pepper.
Heat up a non-stick skillet (on high) and pour in 2-3 tablespoons of canola oil until hot. Put one layer of the chicken slices at a time on the botttom of the pan and let them start to cook. You can turn the slices over after a minute or so; keep an eye on them to make sure they cook all the way through. During cooking, add a little of the onion and bell pepper with each batch, and let it get a little scorched.
Take out each batch as it is done and transfer it into a bowl large enough to hold all of the cooked chicken. About the second batch, if your pan is properly hot, you’ll get a nice layer of caramelized or “burnt” marinade, which colors the subsequent batches nicely as they cook. Continue adding layers of chicken, onion and pepper until all is cooked.
Again, the key is to keep the food moving in the hot skillet, so it doesn’t burn. If the sauce is getting too dry, add more of the marinade or some soy sauce mixed with water, (or even some wine or beer) so the pan doesn’t burn.
Finally, be creative and experiment with different spices and additions that you like. This basic dish can be transformed in many ways by adding a few extra ingredients. I think I added some turmeric to the food as it cooked, giving it a nice deep yellow color and a somewhat nutty flavor.
It takes time & a few tries to get it right. Don’t be afraid of high heat. If it splatters a lot, you can use a mesh pan lid to deflect the “spitting” oil.
Nothing campares to the taste of this wok-style sauteeing.