Mandarin Chicken


Serves 4


7 oz. sliced chicken
1 oz. snow peas
1 oz. diamond cut carrots
2 oz. bok choy
3 oz. broccoli
½ tsp. garlic
1 tsp. chopped ginger
½ tsp. chili paste
1½ tsp. fermented black beans
¼ tsp. salt & pepper mix
¼ tsp. chili flakes
½ fl. oz. sugar
½ fl. oz. vinegar
2 fl. oz. soy sauce
2 fl. oz. chicken stock
½ fl. oz. rice wine
½ fl. oz. rice vinegar
2 tsp. cornstarch slurry
½ tsp. sesame oil


1. Stock velvet the chicken until 80% cooked. Strain. Blanch snow peas, broccoli, carrots and bok choy until tender crisp. Strain. Necklace 1 tsp of wok oil in a hot wok. Bao Syang garlic, ginger, chili paste and black beans.
2. Add sauces and bring to a boil. Add salt & pepper, chili flakes and chicken. Simmer until chicken is cooked. Thicken with slurry.
3. Add blanched vegetables to the sauce. Toss to incorporate. Finish with sesame oil.

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