chicken thighs are perfect for stir fry's, my personal favs for home cooking are -
Kung Pao Chicken (Gong Bao JiDing)
Recipe -
http://chinesefood.about.com/od/poultryreceo/r/kungpaostirfry.htm
i dont use the corn starch & add big dried chilli's instead of the pepper corns they mention in that recipe though
Sichuan Chicken with Cashews
Recipe -
http://recipes.epicurean.com/recipe/12881/sichuan-chicken-with-cashews.html
the idiot who wrote this up says to use chicken breast, ignore him, no chinese cook worth their wok would ever do that
i often just create a dish based on asian sauces and pastes + maybe some fresh ginger, garlic or and chilli
I like Berardis Kung Pao chicken recipe
Kung Pao Chicken
1 lb raw chicken breast, cut into
1/2-inch cubes
4 garlic cloves, chopped
1-inch cube fresh ginger, chopped
2 tbsp white cooking wine
2 tbsp peanut oil
1/2 cup skinless roasted peanuts
1 onion, cut into one-inch squares
1 fresh green bell pepper, cut into one-inch
squares
8-oz can sliced water chestnuts, drained
A handful of dried red chilies (or, if you
prefer, a dash of chili powder)
1/2 cup chicken broth
1 tbsp soy sauce
2 tbsp peanut sauce
TO MAKE; [1] At least thirty minutes
before preparing your meal, place the
chicken, garlic, ginger, and cooking wine
in a sealed Ziploc bag and allow to marinate
in the refrigerator. [2] In a large
skillet or wok, heat a tablespoon of peanut
oil over medium-high heat. [3] Add the
chicken and stir-fry until cooked through,
about 6-8 minutes. [4] Remove the
chicken from the pan and add the remaining
peanut oil and peanuts. Stir-fry
the peanuts for 3 minutes, or until
browned. [5] Add the onions, green
pepper, water chestnuts, and chilies and
saute until the vegetables just start to
brown (about 5 minutes). [6] Return
the chicken to the pan, along with the
chicken broth, soy sauce, and peanut
sauce. [7] Mix thoroughly and heat until
warm. Makes 3 servings.
Per serving: 670 calories, 57 g protein,
35 g carbs, 7 g fiber, 34 g fat
