Five Spice Honey Chicken Stirfry

• 2 Tablespoons Soy Sauce
• 2 Tablespoons Water
• 1 teaspoon Rice Wine Vinegar
• 1 teaspoon Sugar
• 2 Tablespoons Shaoxing Wine Or Dry Sherry
• 1 teaspoon Sesame Oil
• 1 dash White Pepper
• 3 Tablespoons Hoisin Sauce
• 1 Tablespoon Oyster Sauce
• 1 Tablespoon Honey
• 2 Tablespoons Shaoxing Wine Or Dry Sherry
• 13 cups Chicken Stock
• 2 teaspoons Cornstarch
• 1/4 teaspoons Five Spice
• 2 teaspoons Soy Sauce
• 3 whole Chicken Breasts (1.25 Lbs)
• 1 Tablespoon Minced Ginger
• 4 cloves Garlic
• 1 whole Large White Onion
• 1 whole Red Pepper
• 1 whole Zucchini
• 1 whole Yellow Squash (summer Squash)
• 1 bunch Green Onions
• 2 Tablespoons Peanut Oil, Divided
• 4 teaspoons Honey, Divided
• 1/4 teaspoons Black Pepper, Divided
• 1/2 teaspoons Five Spice, Divided
• 1/2 teaspoons Salt
• 5 whole Servings Cooked Rice Or Noodles

1. 1.
2. Mix the first 7 ingredients (soy sauce through white pepper) together to form the marinade for the chicken.
3. Cut the chicken into thin strips and place it in the marinade for 15 + minutes.
4. 2.
5. Next, mixing ingredients 8-15 (hoisin sauce through soy sauce), assemble the sauce in a little bowl and set aside.
6. 3.
7. Mince the ginger and garlic and set them aside in a bowl.
8. 4.
9. Dice the veggies and set them aside in another bowl, keeping the green onions separate.
10. 5.
11. Heat 1 Tablespoon of peanut oil in a wok or a very large skillet.
12. When it starts smoking, add half of the chicken (drain with a slotted spoon so the marinade stays behind for the most part).
13. It will spatter, so be ready!
14. Add 2 teaspoons of honey, 1/8 teaspoon black pepper and 1/4 teaspoon of five spice to the chicken and fry over high heat for about 5 minutes.
15. The honey will start to caramelize, giving the chicken a lovely dark brown crust.
16. After 5 minutes, remove it from the wok and set aside.
17. 6.
18. Repeat the previous step with the remaining chicken and when done remove it from the wok and set aside.
19. 7.
20. Add the ginger and garlic to the hot wok and fry for no more than 60 seconds, stirring constantly so the garlic doesnt burn.
21. 8.
22. Add the veggies (minus the green onions) and the salt to the wok.
23. Cook for 4 minutes over high heat, stirring.
24. 9.
25. Put the chicken back in and add the sauce, cooking for another 2 minutes.
26. The sauce should thicken nicely.
27. Taste and adjust the seasoning to your liking.
28. 10.
29. Take off the heat and stir in the green onions.
30. Serve over rice or noodles.

soy sauce, water, rice, sugar, shaoxing wine, sesame oil, white pepper, hoisin sauce, oyster sauce, honey, shaoxing wine, chicken, cornstarch, five spice, soy sauce, chicken breasts, ginger, garlic, white onion, red pepper, zucchini, green onions, peanut oil, honey, black pepper, spice, salt, noodles

Taken from tastykitchen.com/recipes/main-courses/five-spice-honey-chicken-stirfry/ (may not work)