Appears in Cook's Illustrated May/June 2012, America's Test Kitchen TV
A classic Chinese technique is the key to preventing the stir-fried chicken from drying out.
This dish, popularized by chain restaurants like P.F. Chang’s and the Cheesecake Factory, is based on a Cantonese dish called sung choy bao. We started with flavorful chicken thighs and marinated them in soy sauce and rice wine. To keep the...