Stir-Fried Chicken and Figs

1 pound skinned and boned chicken breast halves, cut into 1-inch strips
2 tablespoons tamari sauce or soy sauce
1/4 cup sherry
1/4 cup water
2 tablespoons mirin or 1 teaspoon honey
2 teaspoons cornstarch
1/4 teaspoon Chinese five-spice powder, or to taste
2 tablespoons peanut oil
8 fresh figs, stemmed and halved vertically
2 cup hot cooked soba or rice noodles or rice
Garnish: diagonally-cut thin slices green onion, toasted sesame seeds

Toss chicken with soy sauce; let stand 15 minutes. Mix sherry, water, mirin, cornstarch, and five-spice powder in a small bowl, stirring until cornstarch dissolves. Heat oil in wok or small, heavy skillet over medium-high heat. Add chicken mixture and stir-fry until chicken is just cooked, about 3 minutes. Stir sherry mixture and add to wok; add figs and stir-fry until sauce is clear and thickened and figs are just tender, 1 to 1/2 minutes. Spoon over cooked noodles or rice; sprinkle with sesame seeds and green onion, if desired. Makes 4 servings.

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