We love this sweet-and-spicy Chinese-Trinidadian chicken from author and wok-cooking exert Grace Young. Substitute fresh jalapeno or serrano or red pepper paste or sauce for the scotch bonnet chilies, if you can’t find them or like a little less spice. Swap in gluten-free tamari for both types of soy sauce.
- 1 pound skinless boneless chicken breast, or chicken thigh, cut into 1/4-inch thick slices
- 2 teaspoons soy sauce
- 1/ 2 teaspoon salt
- 1/ 4 teaspoon freshly ground black pepper
- 3 tablespoons mango chutney
- 2 teaspoons dark soy sauce
- 1/4-1/2 teaspoon scotch bonnet peppers, minced, seeds removed
- 2 tablespoons peanut oil, or vegetable oil
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 small onion, cut into 1/4-inch wide wedges
- 3 tablespoons chopped cilantro
In a medium bowl combine the chicken, soy sauce, salt, and pepper. In a small bowl combine the mango chutney, dark soy sauce, and scotch bonnet peppers.
Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the oil, add the ginger, garlic, and onions and stir-fry 30 seconds or until the onions have just wilted. Push the onion mixture to the side of the wok, swirl in the remaining 1 tablespoon oil, and carefully add the chicken and spread evenly in one layer in the wok. Cook undisturbed for 1 minute, letting the chicken begin to sear. Then, using a metal spatula, stir-fry 1 minute, or until the chicken is browned on all sides but not cooked through. Add the mango chutney mixture and stir-fry 1 to 2 minutes or until the chicken is just cooked through. Stir in the cilantro. Serves 2 to 3 as a main dish with rice or 4 as part of a multi-course meal.