Easy Asian Skillet Chicken |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This dish is absolutely delicious, I have made it many times it is a favorite and you don't need a wok to make it just a large skillet but of coarse you can make in a wok if so desired! Adjust all ingredients to suit taste. This recipe can be doubled. Ingredients:
4 boneless chicken breasts (cut into about 1-inch cubes) |
salt and pepper |
1 teaspoon dried red pepper flakes (optional and to taste, add in for heat) |
1/2 cup cornstarch |
1/2 cup chicken broth |
1 1/2 teaspoons cornstarch |
1 tablespoon rice vinegar |
2 tablespoons oyster sauce |
1 tablespoon soy sauce |
2 teaspoons sugar |
1/3 cup vegetable oil |
6 green onions, chopped |
3 teaspoons chopped fresh ginger (you can add in more or less if desired) |
2 tablespoons fresh minced garlic |
1 red bell pepper, seeded and diced |
cooked white rice |
Directions:
1. Place the chicken cubes in a bowl, then season with salt and pepper.
2. Add in 1/2 cup cornstarch; toss until the chicken cubes are well coated.
3. Place the chicken in a colinder and shake off an excess cornstarch.
4. In a small bowl mix together chicken broth and 1-1/2 teaspoons cornstarch; whisk until smooth, then add in the rice vinegar, oyster sauce, soy sauce and sugar; whisk well to combine.
5. In a large heavy skillet (or wok) heat the 1/3 cup oil until very hot (about 5 minutes).
6. Add in the chicken cubes and fry until JUST cooked though, stirring with a wooden spoon (about 6 minutes).
7. Using a slotted spoon remove the chicken to a bowl.
8. Pour off some of the fat (leave about 2 tablespoons in skillet).
9. Add in green onions, ginger, fresh garlic and red bell pepper; stir-fry over high heat until the bell pepper is crisp-tender (about 2 minutes).
10. Return the cooked chicken to the skillet or wok; add in the broth mixture and stir until the sauce thickens (about 1 minute).
11. Serve with cooked rice.
|
|