Stir-fried chicken and shallots from The Breath of a Wok: Unlocking the Secrets of Chinese Wok Cooking Through Recipes and Lore by Grace Young and Alan Richardson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • snoozermoose on December 14, 2021

    While this was quick and easy, the results were just okay. Not something I would make again.

  • sarahcooks on November 08, 2013

    Very flavorful, but unfortunately the shallots were pretty much raw. Next time I'd put them in sooner and cut them smaller.

  • wcassity on January 30, 2012

    Best recipe I have cooked from this book so far. Not heavy, very flavorful. The shallots and the black beans were great.

  • Breadcrumbs on January 26, 2011

    p. 68 - I wanted another protein to serve with the Beef Chow Fun and it needed to be super-quick. This dish fit the bill. It exceeded our expectations. Flavour exceeded effort three-fold! Prep is minimal. Boneless, skinless chicken is cut into 1 inch cubes then marinated in soy, rice wine, sugar, cornstarch, salt and pepper. I pulled this together in a ziplock bag in the morning to save time at night. The shallots really shine in the final dish, adding just the right amount of sweetness and depth. Super-simple, totally tasty. This was a perfect, quick and delicious week-night dish that we’ll make again.

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