Sichuan Stir-Fried Chicken with Garlic Sauce

The Sichuan chicken is a riff on a pork recipe that first appeared in Cook's Illustrated magazine. We had no pork in the freezer, so rather than run to the store we decided to adapt the recipe and use chicken thighs in its place. It worked really well. I think you will like this stir-fry, and hope you will give it a try. Here is the recipe.

Sichuan Stir-Fried Chicken with Garlic Sauce

Ingredients:
Sauce
1/2 cup low-sodium chicken broth
2 tablespoons sugar
2 tablespoons soy sauce
4 teaspoons Chinese black vinegar (2 teaspoons balsamic vinegar mixed with 2 teaspoons rice vinegar may be substituted)
1 tablespoon toasted sesame oil
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons ketchup
2 teaspoons fish sauce
2 teaspoons cornstarch
Chicken
1 pound boneless chicken thighs, trimmed
1 teaspoon baking soda
1/2 cup cold water
2 teaspoons Chinese rice wine or dry sherry
2 teaspoons cornstarch
Stir-Fry
4 garlic cloves, minced
2 scallions, white parts minced, green parts sliced thin
2 teaspoons Sriracha
4 tablespoons vegetable oil, divided use
6 ounces shiitake mushrooms, stemmed and sliced thin
2 celery ribs, cut on bias into 1/4-inch slices

Directions:
1) To make sauce: Whisk all sauce ingredients together in a bowl. Set aside.
2) To prepare chicken:  Cut chicken thighs into pieces about 2 x 1/4-inch in size. In a large bowl,  dissolve baking soda in water. Add chicken to soda mixture, turning pieces to coat. Let sit at room temperature for 15 minute, then rinse in cold water and drain. Pat dry. Whisk rice wine and cornstarch in another large bowl.  Add chicken and toss to coat.
3) To stir-fry: Combine garlic, scallion whites, and chili paste in bowl. Heat a large non-stick skillet over high heat until oil just begins to smoke. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add mushrooms and cook, stirring frequently, until tender, 2 to 4 minutes. Add celery and continue to cook until celery is crisp-tender, 2 to 4 minutes. Transfer vegetables to a  bowl. Add remaining 3 tablespoons oil to skillet in which vegetables were cooked
and place over medium-low heat. Add garlic-scallion mixture and cook, stirring frequently, until fragrant, about 30 seconds. Remove 1 tablespoon of garlic-scallion oil to small bowl and set aside. Add chicken to skillet and cook, stirring frequently, until no longer pink, 3 to 5 minutes. Whisk sauce mixture to recombine and add to skillet. Increase heat to high and cook, stirring constantly, until sauce is thickened and chicken is cooked through, 1 to 2 minutes. Return vegetables to skillet and toss to combine. Transfer to serving platter, sprinkle with scallion greens and reserved garlic-scallion oil, and serve. Yield: 4 servings.