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Fine Cuisine with Art Infusion "To cook is to create. And to create well...is an act of integrity, and faith." Peach and Ginger Chicken Stir-fry
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Brown
Leg Horn
Ginger
Jar I |
Friday, November 10, 2006
Peaches
From A Basket
Peach and Ginger Chicken Stir-fry 
"Peaches and ginger are natural partners. Combine them with strips of boneless chicken and Asian seasonings for a quick meal made in a wok or skillet. For variety, toss in a cup of frozen green peas in the last minutes of cooking." 4 boneless, skinless chicken breast halves (approximately 1½ pounds) 1 egg white 1 tablespoon cornstarch ¼ teaspoon salt 2 tablespoons mirin (Japanese sweet rice wine) or sherry 1 tablespoon rice wine vinegar 1 tablespoon soy sauce 2 tablespoons vegetable oil 2 tablespoons minced fresh ginger 3 cloves garlic, minced 3 unpeeled ripe peaches, cut into sixths 1 tablespoon finely chopped fresh mint 2 tablespoons finely chopped fresh cilantro 2 tablespoons finely chopped roasted cashews (optional) Steamed rice, for accompaniment Cut the chicken into ½-inch strips. In a medium-sized bowl, toss the chicken with the egg white, cornstarch and salt. Set aside. In a small bowl, stir together the mirin, vinegar and soy sauce. Heat the oil in the wok or heavy skillet, and over moderate heat, sauté the ginger and garlic until fragrant. Turn the heat to high, add the chicken and cook quickly until opaque. Add the peaches, stirring and scraping the bottom of the wok constantly, and sauté until lightly browned. Add the mirin mixture and cook approximately 2 minutes until the ingredients are well coated and the liquid has thickened. Sprinkle with the mint, cilantro, and cashews, if using, and serve with steamed rice. Serves 4.
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