Smoky-Hot Ginger Chicken Stir Fry

This recipe from Food & Wine caught my eye; doesn't that just sound good?

Marinate the chicken (or for us these days, Quorn), heat your wok & fry up a bunch of chilies. Remove, get the wok hot & shiny again, then cook your chicken (or whatever you're substituting) in batches till browned. Put it all back, with the chiiles, adding in a lot of ginger; cook about a minute. Next, brown sugar, cooking till it's caramelized. Some soy sauce & rice vinegar thicken the sauce to finish, and eat over rice noodles.

I had really high hopes for this; thinking that while there aren't a lot of flavors, the ones involved would really stand out.

Instead, it was an 'Ok' dish. The ginger was there, but not nearly as prominent as we'd expected.

And I'd definitely add a few more ingredients...vegetables, nuts...if I tried it again.








We're cranking up the flavor for this month's Blog Party; it's time to Spice it Up!

Hope to see you there.