Kamisama Ramen. Say it with us three times as fast as you can! Seriously though; fun name, great food…I think we can all agree on those points.
So when we asked owner Mike Yang to come up with a dish for our readers that wasn’t on their already impressive menu, we knew we’d get something fresh and tasty, that infused local produce with classic Asian flavors perfectly.
We think you’ll agree when you test out this recipe for Apple Chicken Stir Fry! It’s sweet and filling without being too heavy. So grab your wok and get frying. LET’S EAT!
Apple Chicken Stir Fry
- 2/3 lb. apples, peeled and diced
- Large chicken breast, boneless and skinless
- 3 oz. fresh green beans, cut into 1/2” pieces
- 2 oz. carrots, boiled and diced
- 1/3 tbsp. minced garlic
- 1 tbsp. water
- 3/8 tsp. salt
- 3/8 tsp. cornstarch
- Vegetable oil
- 1 tsp. water
- 1 tsp. cornstarch
- 1 tsp. cooking wine
- 1/4 tsp. salt
- 1/8 tsp. pepper
Start by preparing your marinade and dicing your chicken. Let the chicken sit in the mixture for about 10 minutes. Then, mix in about a tablespoon of vegetable oil. At the same time, you want to brine your apple pieces. Once the apple been peeled and diced, let the pieces soak in a brine mixture (Yang recommends four cups of water to one teaspoon salt) for 10 minutes, then drain.
Heat your wok over high heat. Add about a tablespoon and a half of vegetable oil and heat. Stir fry your chicken until cooked. If you happen to have two woks, you can also begin stir frying your veggies. If not, simply place the cooked chicken in a bowl and cover to keep in the heat. Add more vegetable oil (about two tablespoons) to your wok.
Add garlic and fry until fragrant (be careful not to burn). Stir in the green beans and carrots and fry until tender. Then add your apple, cook for a minute, then add the chicken. Season with a bit of salt and in order to get the juices and oils to thicken into a sauce, mix the water and cornstarch together and add.
Serve with rice or your favorite noodles! Enjoy!