Prep Time: 20 minutes
Cook Time: 7 minutes
Total Time: 27 minutes
- 3/4 pound chicken stir-fry strips
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1 1/2 teaspoons cornstarch
- 12 - 15 fresh strawberries, washed and hulled, and cut into quarters
- 1/4 cup water
- 1 tablespoon orange juice
- 1 teaspoon lemon juice
- 1 teaspoon granulated sugar
- 1 teaspoon cornstarch
- 2 or 4 teaspoons water, as desired
- 3 tablespoons vegetable or peanut oil for stir-frying, or as needed
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
2. In a small bowl, combine 1/4 cup water, orange juice, lemon juice and sugar. In a separate small bowl, dissolve the cornstarch into 2 or 4 teaspoons water (2 teaspoons for a thicker sauce; 4 teaspoons for a thinner sauce). Set aside.
3. Heat a wok or heavy skillet over medium-high heat. When the pan is hot, add 2 tablespoons oil, swirling the oil so that it coats half-way up the sides as well as the bottom. When the oil is hot, add half the minced garlic and ginger. Stir-fry until aromatic (about 10 seconds), then add the chicken. Let the chicken brown for about 30 seconds, then stir-fry the chicken until it turns white and is nearly cooked through. Remove the chicken and drain in a colander or on paper towels.
4. Heat 1 tablespoon oil in the wok or skillet, swirling the oil so that it coats half-way up the sides as well as the bottom.. When the oil is hot, add the remaining garlic and ginger. Stir-fry for 10 seconds, then add the strawberries. Stir-fry briefly (about 30 seconds), give the sauce a quick stir and add into the pan. Re-stir the cornstarch and water mixture and pour into the sauce, stirring quickly to thicken.
5. When the sauce thickens, add the chicken back into the pan. Stir-fry for another minute to blend the ingredients and make sure the chicken is cooked through. Serve immediately.