Frango com ameixa

Ingredientes

• 1/4 Cup + 2 TBS Reduced-Sodium Soy Sauce (- DIVIDED)
• 5 TBS Vegetable Oil (- DIVIDED)
• 1 TBS + 1/2 TBS Cornstarch (– DIVIDED)
• 1 1/2 tsp Mirin
• 1/2 tsp EACH: Chinese Five Spice, Kosher Salt, and Ground Black Pepper (– DIVIDED)
• 1 1/2 pounds Boneless Skinless Chicken Breasts or Thighs (– cut into 1-inch chunks)
• 2 cloves Garlic (– peeled and minced)
• 1 tsp Ginger (– peeled and grated)
• 1/4 Cup Chicken Bouillon ((sub: chicken broth or water))
• 3/4 Cup Asian Plum Sauce
• 1/3 Cup Light Brown Sugar (- packed)
• 2 TBS Hoisin Sauce
• 1 TBS Rice Vinegar

Modo de preparo

1. 1

   Make Marinade and Marinate Chicken: To a large bowl, add 2 tablespoons of soy sauce, 1 tablespoon vegetable oil, ½ tablespoons cornstarch, all the mirin, and ¼ teaspoon each Chinese 5 spice, kosher salt, and ground black pepper. Use a whisk and stir the ingredients together until well combined. Then add the cubed chicken and stir to mix the ingredients and fully coat the pieces of chicken in the marinade. Set aside and let marinate for 15 to 25 minutes.

2. 2

   Meanwhile, Mix Plum Sauce: To a 2-cup glass measure or medium bowl, add the plum sauce, brown sugar, ¼ cup of soy sauce, rice vinegar, 1 tablespoon cornstarch, and ¼ teaspoon each Chinese 5 spice, kosher salt, and ground black pepper. Grab a whisk and vigorously stir until the ingredients are well combined and then set the sauce aside.

3. 3

   Sear Chicken: Heat 4 tablespoons of oil in a wok or large skillet over medium-high to high heat. Once the oil is shimmering, add half the chicken and let cook, undisturbed, for 1 minute. Flip and stir the pieces of chicken over and continue to cook for 1-2 more minutes or until the chicken is golden all over. Use a slotted spoon to remove the chicken to a paper towel-lined plate to drain. Repeat the cooking process with the remaining chicken.

4. 4

   Sauté Aromatics: Remove pan from heat and use paper towels to wipe out excess oil, leaving 1 tablespoon of oil behind in the pan. Return pan to the stovetop, placing over medium heat. Then add the garlic and ginger to the same pan. Cook, stirring constantly, for 30 seconds or until fragrant.

5. 5

   Deglaze, then Add Plum Sauce: Add the chicken broth to the pan and use the edge of a wooden spoon to scrape up any brown bits on the bottom of the pan. Let cook until reduced to 2 tablespoons of liquid. Then pour the plum sauce into the pan and increase the heat to medium-high. Bring the sauce to a simmer, stirring occasionally. Once simmering, reduce the heat to maintain a simmer and let the sauce cook, stirring occasionally, until thickened, about 1-2 minutes.

6. 6

   Add the Seared Chicken: Dump the seared chicken pieces into the skillet and cook, stirring, for 1-2 minutes or until the sauce fully coats the chicken. Grab a spoon, give the dish a taste, and then adjust the flavors to suit your tastebuds.

7. 7

   Garnish and Serve Plum Chicken: Ladle the plum chicken over steamed rice and top with toasted sesame seeds and sliced scallions. Enjoy immediately!