WOK-STIRRED CARAMELIZED CHICKEN LEGS WITH ASIAN SPICES

So, we finally moved into our house in the Bay area, but none of our regular cookware made the trip – the movers left 4 boxes of stuff behind!  We had planned to cook some chicken, so Sherry made up an Asian-inspired dish, cooked up in the wok.  We served this wonderfully spicy dish with the all-time local favorite – Rice-A-Roni – which had been given to us as a gift.  Perfect timing!   Enjoy!

WOK-STIRRED CARAMELIZED CHICKEN LEGS WITH ASIAN SPICES

2 chicken leg quarters, skin removed

Soy sauce

Sambal oleck (chili paste)

Minced garlic

Ginger paste, or minced ginger

Vegetable oil

1 onion, chopped

Bunch of baby carrots

Hoisin sauce

Sambal oleck

Unsalted cashew pieces

Tangerine pieces (or sections of an orange)

1.      Marinate chicken leg quarters in first five ingredients, in Ziplok bag, for 2-4 hours in refrigerator.

2.      Sauté onion and carrots in wok with vegetable oil until soft.  Add the chicken pieces and marinade liquid, along with hoisin sauce and a little more sambal oleck (for spiciness).  Add the tangerine pieces and cashews. 

3.      Cook for 40-50 minutes, stirring, until the chicken is done and the sauce is caramelized.

4.      Serve with rice or Rice-A-Roni.