Maple Chicken Stir Fry

“On 23 April 2004 Jan in Lanark posted #89837 Maple Chicken. It looked wonderful as I read it. The problem was I'd been locked into a stir fry mode for the last couple of weeks and I liked being there. I had a pint and mulled it all over. Somewhere along the way the thought came to me. Why not Sweet and sour Chicken using maple syrup instead of sugar or honey? Not authentic but then if the Chinese had sugar maples they are too practical not to use them. This could be what one of them might have come up with. The times are a guess.”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the first 5 sauce ingredients, set aside.
  2. Combine the flour, cornstarch, and black pepper in a bag.
  3. Add the chicken, shake to coat.
  4. Heat the wok over high heat.
  5. Add 2 TBS oil, swirl to coat.
  6. Add the chicken, 8-10 pieces at a time.
  7. Stir fry'til done, 2-3 minutes.
  8. Drain on a paper towel. Add oil as needed.
  9. Continue until all of the chicken is done.
  10. Reheat the wok.
  11. Add 2 TBS oil.
  12. Add ginger, garlic, and chilies.
  13. Cook 1 minute. Remove and discard the chilies.
  14. Add vegetables, stir fry 3-4 minutes.
  15. Push vegetables up the sides of the wok.
  16. Add water to the center of the wok.
  17. Cover.
  18. Steam for 2 minutes.
  19. Return the chicken.
  20. Re-stir the sauce, add to the wok.
  21. Stir'til the sauce has thickened well.
  22. Serve with rice, Basmati is my favorite.

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