![]() Next, add the chopped peppers and onions to the pan. Remove the cooked chicken from the pan and set aside. Add the prepared chicken, and let it cook for about 4 minutes per side, or until golden-brown and cooked through. Heat 2 tablespoons of olive oil in a large frying pan. Sprinkle with cornstarch, and toss until well-coated. Place your cubed chicken breasts in a bowl. Keep in mind that once everything is prepped, the cooking goes by very quickly! So it’s good to have everything cut and measured before you start. Broth: ⅓ cup chicken broth finishes the sauce.Cornstarch: You’ll need 1 tablespoon of cornstarch to thicken the sauce.Brown Sugar: For a touch of sweetness, add 1.5 tablespoons of brown sugar, or substitute honey or maple syrup.Sesame Oil: I add 2 tablespoons of this fragrant oil to my sauce.Hoisin Sauce: This handy condiment should be available in most stores.Soy Sauce: ¼ cup soy sauce forms the base of the sauce.Ginger: Peel and mince 2 teaspoons’ worth of fresh ginger root.Garlic: Mince several cloves of garlic, enough to make about 2 teaspoons.You’ll need 15 small dried chilies, or less for a milder flavor. ![]() Small Dried Chilies: You can find these in many grocery stores.Onion and Bell Peppers: Chop ½ a yellow onion, a green bell pepper, and a red bell pepper into 1-inch chunks.Cornstarch: Adding cornstarch to the chicken gives it a silky-soft texture.Chicken: Trim any excess fat from 1 ½ lbs of chicken breasts, and cut into cubes using a sharp knife.Oil: For stir-frying the ingredients, you can use any type of oil you prefer.Just look at the beautiful ingredients in this list! It’s easy to see why this dish is so healthy and so crave-worthy. ![]()
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