Stir Fried Chicken with Barbecue Sauce, Kai Lan and Rice Noodles

Back in November I went on a guided tour of Chinatown and then went back to the cookery school where the leader of the tour cooked us lunch. She picked up all her ingredients as we were walking round Chinatown and one of the dishes that she made was Chinese sausage with rice noodles and sa cha or Chinese barbecue sauce. I recreated that dish a couple of weeks ago, but completely forgot to take any photos. I will hopefully make it again and share the recipe with you.

I bought a jar of the barbecue sauce, so I was looking round for recipes to use up the rest of the sauce and stumbled across one for Beef with Chinese Barbecue Sauce but when I looked in the freezer I didn't have any beef, so I used chicken instead and it tasted fantastic. I served the chicken on a bed of rice noodles (which I am having a love affair with at the moment) and kai lan or Chinese broccoli.



Stir-fried Chicken with Barbecue Sauce (adapted from userealbutter.com)

450g chicken breast cut into pieces
1 tbsp shaoxing Chinese cooking wine
1 tbsp water
2 tbsp soy sauce
1 tsp cornstarch
2 tbsp vegetable oil
3 tbsp Chinese barbecue sauce (sa cha)
2 tbsp soy sauce
1 tsp sugar
2 tbsp vegetable oil
4 spring onions, sliced

In a medium bowl, mix the beef with the cooking sherry, water, 2 tablespoons of soy sauce, cornstarch, and 2 tablespoons of vegetable oil until the chicken is evenly coated. Set aside.

In a small bowl, combine the Chinese BBQ sauce, 2 tablespoons of soy sauce, and sugar. Stir together.

Heat 2 tablespoons of vegetable oil in a wok or sauté pan on high heat. Toss in the green onions when the oil is hot (they should sizzle when they hit the oil) and stir for ten seconds. Add the chicken and sauté until the chicken is mostly cooked. Pour in the BBQ sauce mixture and stir fry until the meat is browned. Remove from heat. Serve.