Hint: It’s all about the sauce.
I ate the same seven meals on rotation growing up.
I first discovered the recipe when I was craving Chinese takeout.
However, themagicof this recipe is in the sauce.
The sauce is whisked together at the beginning of the recipe.
It all starts by tossing the chicken in reduced-sodium soy sauce, dry sherry, cornstarch and sesame oil.
(Dont have dry sherry?
Dry vermouth works as a great substitute, or even dry sherry vinegar.)
Would it be weird to say I would eat it with a spoon?
I use acarbon-steel wokto cook this meal, but Young points out that a 12-inch skillet also works.
Now how do I make this even easier for a weeknight meal?
So glad you asked.
First, I am abigfan of microwave rice.
You know, the kind you get in a bag and throw in the microwave for 90 seconds?
On a busy weeknight I dont have the time or energy to put together a whole pot of rice.
Even if its just in the Instant Pot (I know, so easy!
), Im still too lazy to do it.
So microwave rice it is.
Lastly, this meal works well with tofu too.
All in all, in less than 30 minutes, Ill have a tastyhigh-protein meal(Chicken!
25 grams of protein per serving!)
ready to eat while I catch up on my favorite show.
That feels like such a gift after a long day of work.
Thank you forever, Grace Young.
