Maple Chicken Stir Fry

• Sauce
• cup real maple syrup↗1⁄4
• tablespoons rice vinegar↗2
• tablespoons rice wine (Dry Sherry will do)↗2
• tablespoons soya sauce (the best is made with water, soy beans, and salt, nothing else)↗2
• tablespoons cornstarch↗2
• boneless skinless chicken breasts or 3 boneless skinless chicken thighs, cut bite size↗3
• tablespoons flour↗4
• tablespoon cornstarch↗1
• teaspoon fresh ground black pepper↗1⁄4
• tablespoons peanut oil2
• tablespoons peanut oil, again2
• teaspoons ginger, grated↗2 -3
• cloves garlic, minced↗4
• whole japones chilies (1-2 tsp crushed Red Chili flakes will do)↗5
• green onions, cut an inch long,all of the white,most of the green↗4
• red bell pepper, julienne↗1⁄3
• inches daikon radishes, peeled,julienne1 1⁄2
• lb snow peas↗1⁄4
• cup water, room temperature↗1⁄4
• cooked jasmine rice or basmati rice↗

Step-by-step instructions

1. 1

   Mix the first 5 sauce ingredients, set aside.

2. 2

   Combine the flour, cornstarch, and black pepper in a bag.

3. 3

   Add the chicken, shake to coat.

4. 4

   Heat the wok over high heat.

5. 5

   Add 2 TBS oil, swirl to coat.

6. 6

   Add the chicken, 8-10 pieces at a time.

7. 7

   Stir fry'til done, 2-3 minutes.

8. 8

   Drain on a paper towel. Add oil as needed.

9. 9

   Continue until all of the chicken is done.

10. 10

    Reheat the wok.

11. 11

    Add 2 TBS oil.

12. 12

    Add ginger, garlic, and chilies.

13. 13

    Cook 1 minute. Remove and discard the chilies.

14. 14

    Add vegetables, stir fry 3-4 minutes.

15. 15

    Push vegetables up the sides of the wok.

16. 16

    Add water to the center of the wok.

17. 17

    Cover.

18. 18

    Steam for 2 minutes.

19. 19

    Return the chicken.

20. 20

    Re-stir the sauce, add to the wok.

21. 21

    Stir'til the sauce has thickened well.

22. 22

    Serve with rice, Basmati is my favorite.