I love saucy stir fries but don’t get me wrong, a dry stir fry is great too. It is, though, really comforting to have a steaming saucy stir-fry dish with plain steamed rice, especially on a cold day. This dish works well because it’s not very heavy and all the ingredients fuse well in the dish allowing you to savor hints of the hot and spicy garlic, ginger, star anise (from the five spice), pepper, soy and the sweetness of the honey. The vegetables at the end add delightful crunch and texture. The chicken is also very ‘happening’ – it is first marinated then covered in cornstarch which gives it a spongy texture once cooked. How can a dish so simple taste so irresistible?
© 2006 Ching-He Huang. All rights reserved.