Stir-Fried Chicken with Ketchup

Before you turn your nose up at the name of this dish, think of all the other condiments you cook with—hoisin sauce, oyster sauce, mayonnaise, Worcestershire sauce, salsa—and then think how good ketchup can taste. And if you like this dish—which I’m betting you will—you’ll want to play with it: Cook some peanuts with the chicken, toss some slivered scallions in at the end (the color is brilliant), or substitute soy sauce for the salt. Other protein you can use: squid, shrimp, or sliced firm tofu.

11/2 pound boneless, skinless chicken breasts or thighs, cut into 3/4- to 1-inch chunks and blotted dry

1/2 cup cornstarch, rice flour, or all-purpose flour, or more as needed

1/4 cup neutral oil, like grapeseed or corn

Salt and freshly ground black pepper

2 tablespoons slivered garlic

1/2 teaspoon cayenne, or to taste

1 cup ketchup

Chopped fresh cilantro leaves for garnish

• Toss the chicken with flour so that it is lightly dusted. Put 2 tablespoons of the oil in a large skillet, preferably nonstick, over high heat. When the oil smokes, add the chicken in one layer and sprinkle with salt and pepper.
• When the chicken browns on one side, toss it and cook until just about done: Smaller pieces will take 5 minutes total, larger pieces about 10. Transfer to a plate, then turn off the heat and let the pan cool for a moment.
• Add the remaining oil to the pan and turn the heat to medium-high. Add the garlic and cayenne and cook, stirring, for about 2 minutes. Add the ketchup and stir; cook until it bubbles, then darkens slightly, about a minute. Return the chicken to the pan and stir to coat with the sauce. Taste and adjust the seasoning, then serve, garnished with the cilantro.

MAKES: 4 servings

TIME: 20 minutes