Monday, January 3, 2011

I'm Peking... Chicken

Yeah yeah yeah, we've had this before. It's just so darn good! I use the same recipe every time but I've also changed what type of meat I use. My husband found this recipe on Food & Wine's website by chef Ken Hom.

First it was duck, YUM, then steak and now chicken breast. The flavors are so good in this dish that it doesn't seem to matter what type of meat you use. Best part is that my kids liked it too. I did omit the chili and jalapeno peppers though.

Peking Duck Stir-Fry by Ken Hom

  • FAST


  1. 2 tablespoons soy sauce
  2. 1 tablespoon Shaoxing cooking wine or dry sherry
  3. 1 tablespoon Asian sesame oil
  4. 1 tablespoon cornstarch
  5. Salt
  6. Four skinless, boneless Pekin duck breasts (6 ounces each), cut crosswise into 1/2-inch-thick slices
  7. 3 tablespoons vegetable oil
  8. 4 large garlic cloves, thinly sliced
  9. 1 large shallot, thinly sliced
  10. 1 jalapeño, seeded and thinly sliced
  11. 1 red chile, seeded and thinly sliced
  12. 2 teaspoons sugar
  13. 1/2 cup chicken stock or water
  14. 1/4 cup salted, roasted peanuts
  15. 2 tablespoons chopped cilantro


  1. In a medium bowl, stir 1 tablespoon of the soy sauce with the wine, sesame oil, cornstarch and a pinch of salt. Add the duck and turn to coat. Let the duck marinate for 10 minutes.
  2. In a large skillet or a wok, heat the oil. Add the duck; reserve any excess marinade. Cook over high heat until medium-rare, about 2 minutes per side. Transfer to a plate.

Step 1 in the directions. Letting the chicken marinate.
    last step, adding it all together
3. Add the garlic, shallot, jalapeño and chile to the skillet and cook over moderately high heat, stirring, until golden, about 2 minutes. Add the remaining 1 tablespoon of soy sauce, the reserved marinade, the sugar and the stock and stir-fry, scraping up the browned bits on the bottom of the skillet. Return the duck to the skillet and stir-fry for 30 seconds. Remove from the heat and stir in the peanuts. Transfer to plates, sprinkle with the cilantro and serve.

cilantro, shallots, and garlic

a couple of my products

plated and ready to eat

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