Chef Andy Kao
Rice is the typical carb served with Chinese dishes, but Panda Express chef Andy Kao swaps it out for potatoes in this recipe. This chicken stir-fry makes a quick and easy addition to an Asian station or shared plates menu.
12 oz. boneless, skinless chicken, washed, drained well and diced into 1/2-inch pieces
2 tbsp. water
1/4 tsp. salt
1 tbsp. lightly beaten egg
1 1/2 tbsp. cornstarch
1 tbsp. salad oil
6 tbsp. salad oil
6 oz. potatoes, peeled and sliced 3-inches long by 1-inch wide by 3/8-inch thick
2 oz. diced red bell pepper
1/2 tsp. ground ginger
1/2 tsp. ground garlic
1/2 cup water
3 tbsp. soy sauce
1 tsp. cooking wine
1 tbsp. cornstarch mixed with 1 tbsp. water
1 sliced green onion
1 tsp. sesame oil
1. For marinated chicken: In large mixing bowl, combine chicken and water and mix well. Add salt and egg. Mix again. Thoroughly stir in cornstarch and salad oil; marinate in refrigerator for 1 hour before use.
2. Heat 4 tablespoons oil in wok until hot. Add potatoes; fry until cooked through and golden brown, 10 to 12 minutes. Transfer to paper towels, drain well and set aside.
3. Heat clean wok for 10 seconds. Add remaining 2 tablespoons oil into wok; heat to 250 F.
4. Add marinated chicken to wok. Stir quickly, separating meat and cook until well done, about 6 to 7 minutes. Remove chicken and set aside.
5. Reheat wok for 5 seconds. Add bell pepper, ginger and garlic to heated wok. Stir several times.
6. Add reserved chicken, water, soy sauce, cooking wine and cornstarch mix. Stir until sauce boils and thickens.
7. Add fried potatoes. Stir and fold several times.
8. Add green onion and sesame oil. Continue stirring and folding until ingredients are thoroughly mixed. Serve immediately.
Photo courtesy of Idaho Potato Commission