Spicy Garlic Chicken with Stir-Fried Kangkong

1.In a medium bowl, combine the chicken pieces with soy sauce, cornstarch, rice wine vinegar, sesame oil, white pepper, minced garlic, grated ginger, and red chili slices. Mix well and marinate for at least 15 minutes.

2.Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering.

3.Add the marinated chicken to the hot wok in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes until browned on one side, then flip and cook for another 3-4 minutes until cooked through and lightly caramelized. Remove the chicken from the wok and set aside.

4.Add the remaining 1 tablespoon of vegetable oil to the same wok. Add the sliced garlic and green chili. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.

5.Add the kangkong to the wok. Stir-fry for 1-2 minutes until it begins to wilt.

6.In a small bowl, whisk together the oyster sauce, soy sauce, sugar, and water. Pour this sauce over the kangkong.

7.Continue to stir-fry for another 1-2 minutes, or until the kangkong is tender-crisp and coated in the sauce.

8.Return the cooked chicken to the wok with the kangkong. Toss everything together for 1 minute to combine and heat through.

9.Transfer the Spicy Garlic Chicken with Stir-Fried Kangkong to a serving platter. Garnish with sliced green onions and serve immediately with steamed rice.