Chicken and Ginkgo Nut Stir-Fry

Preparation

1. Tumble the diced chicken thigh meat with Custom Culinary® New Orleans Styled Barbecue Marinade and water, then marinate for 4 hours (ratio: 100 parts meat to 8 parts marinade to 10 parts water). 
 2. Blanch the ginkgo nuts, wood ear mushrooms and red bell pepper, then drain and set aside. 
 3. Heat oil in a wok, add the marinated chicken and stir-fry briefly. Remove and set aside. 
 4. Leave a little oil in the wok and stir-fry the scallion whites and ginger until fragrant.Return all the ingredients to the wok. Add a splash of water and a little salt, sugar and chicken bouillon powder, then stir-fry to combine. 
 5. Drizzle in a little starch slurry and stir-fry quickly to thicken the sauce.Finish with a little lard and serve.

Chef Tips

Marinate diced chicken thigh at the recommended ratio to season the meat throughout. Briefly cook in oil, then stir-fry over high heat with ginkgo nuts, wood ear mushrooms and red bell pepper. Lightly thicken the sauce and reduce until it coats the ingredients.

The chicken stays silky and juicy, with balanced savory seasoning and a fresh, gently sweet heat. Contrasting textures and vibrant colors make this an easy, crowd-pleasing addition to the stir-fry menu.