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Ingredients
Stir-Fried Chicken with Scallions and Apricot Sauce
- Ingredients
- 600 grams Chicken breasts (ready to cook, skinless)
- 3 centimeters fresh ginger
- 1 garlic clove
- 1 shallot
- 1 sprig Lemongrass
- 6 Tbsps light soy sauce
- soybean oil
- 1 bunch scallions
- 6 Tbsps Apricot jam
- ½ tsp Sambal oelek
Rinse chicken, pat dry and cut into 2-cm (approximately 3/4-inch) cubes.
Peel and finely chop ginger, garlic and shallots. Set half of ginger aside.
Trim both ends of lemongrass, peel outer layers and cut white parts crosswise into thin slices. In a bowl, mix lemongrass with half the ginger, shallot, garlic, 4 tablespoons soy sauce and 3 tablespoons oil. Pour mixture over chicken and marinate overnight.
When ready to cook, make sauce: Rinse, trim and cut scallions crosswise into thin rings. In a bowl, combine remaining ginger with scallions, jam, sambal oelek and remaining soy sauce.
Remove chicken from marinade and drain (reserve marinade). In a hot wok, fry chicken on all sides in 2 tablespoons oil. Drizzle with a little marinade, stir in sauce and season to taste. Divide among bowls.