This Asian inspired dish is full of flavor and oh so easy to make! Ready in just over and hour with a side of fluffy rice and a few crispy spring rolls its the perfect week night dinner. If your Vegan or Vegetarain try this dish with firm tofu! Marinade it in the same sauce and cook according to recipe!
INGREDIENTS
Chicken Marinade:
1 pkg. Chicken Fillets cut into chunks
1 tbsp Soy Sauce
1 tbsp Dry Sherry
2 tsp Sesame Oil
1 tbsp minced, Ginger (or dried)
2 tbsp Corn Starch
The Sauce:
1/4 cup Chicken Stock
3 tbsp Soy Sauce
2 tbsp Dry Sherry
2 tsp Sugar or Honey
2 tbsp Hot Chili-Garlic Sauce
1 tbsp Vegetable oil
1-2 Red or Yellow Peppers, chopped
2-4 Green Onions, thinly sliced
1/2 cup Peanuts or Cashews, perferably untoasted and unsalted
INSTRUCTIONS
In a medium bowl place chunks of chicken, then add in listed marinade ingredients (minus the cornstarch) and stir to combine. Let the chicken sit and soak in the marinade for at least 30 minutes. Now that chicken has marinaded add in the corn starch and mix until chicken is well coated.
In a large high sided frying pan heat vegetable oil, add in chicken and cook until almost no pink remains (about 5-8 minutes), be sure to stir often as corn starch will cause some sticking. Then add in chopped peppers and cook for a ew more minutes until peppers start to soften.
Give the sauce a stir and then pour into frying pan with chicken and peppers, cook for a few minutes and allow flavors to mingle together. Next add in green onions and peanuts, cooking for a few more minutes until peanuts are heated through. Remove from heat a serve with Rice and a few crispy Spring Rolls.
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