Best Stir-Fried Chicken

One of my biggest pleasures in life is Chinese food. Particularly when it comes from Great NY Noodletown, and particularly when I happen to be nursing a...um...headache (otherwise known as a monster hangover). Their pan-fried noodles and salt-baked shrimp are out of this world, as is their no-nonsense, lightning quick service. Chinese waiters get a bad rap for what is perceived as their brusqueness, but I think it's kind of refreshing sometimes, especially after a string of 2-hour+ dinners where, after the 5th course, you're looking desperately around for the waiter so he can maybe bring you your check before you pass out face first in the remains of your dehydrated pear with salted caramel and saffron ice cream dessert.

But as much as I love Chinese food and all it's trappings, I very rarely indulge in it. I'm talking maybe once every two or three months. Lo mein noodles and General Tso's chicken are awesome, but let's be real--the aftermath is a world of grease and regret. Not so fun. This recipe, from Gwyneth Paltrow, the queen of good food decision-making, mimics the taste and texture of the best Chinese stir-fried chicken dishes without the MSG hangover. It's my new hero. xo

Best Stir Fried Chicken
From My Father's Daughter, by Gwyneth Paltrow
Ingredients:
4 skinless boneless chicken breasts, cut into small cubes
2 tablespoons cornstarch
Coarse salt
Freshly ground black pepper
2 tablespoons vegetable oil
1/4 cup peeled and minced garlic
1/4 cup peeled and minced ginger
1/2 cup chopped scallions (white and green parts)
Pinch red chile flakes
1/2 cup rice wine vinegar
1/2 cup dark brown sugar
2 tablespoons soy sauce
2 tablespoons coarsely chopped fresh cilantro, for serving

Directions:
Toss the chicken with the cornstarch, a large pinch of salt, and quite a bit of pepper. Heat the oil in a large nonstick wok or nonstick pan over medium-high heat (this is a gentle stir-fry). Add the garlic, ginger, scallions, and chile flakes and cook, stirring, for 1 minute. Add the chicken and cook, stirring occasionally, for 5 minutes. Add the vinegar, sugar, and about 6 grinds of black pepper. Boil on high for 3 minutes, or until the sugar has really caramelized, the vinegar has mellowed a bit, and the whole mixture is dark brown and sticky and lovely. Add the soy sauce, cook for another 30 seconds, and serve immediately, topped with a sprinkling of the cilantro.

Serves 4.