Grace Young’s vinegar-glazed chicken from The Amateur Gourmet by Grace Young and Adam Roberts

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Notes about this recipe

  • ashallen on June 21, 2022

    Very flavorful. When I first tasted this straight from the wok, I thought it might be tangier than I prefer but then it balanced out really well when eaten with rice. I used the suggested substitution of balsamic vinegar for Chinkiang vinegar and am looking forward to trying this again and seeing how it turns out with Chinkiang vinegar. This is a "meaty" stir-fry - the scallions add flavor but not much bulk since they wilt during cooking. We had steamed broccoli on the side for a vegetable.

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