John Myers
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Asian Stir-fry Chicken
The perfect asian stir-fry chicken recipe with a picture and simple step-by-step instructions.
Cooking rice: *)
- 250 g Rice
- 450 ml Water
- 0,5 tsp Salt
Asian stir-fry chicken:
- 250 g Chicken breast fillet (frozen)
- 200 g Snow peas / sugar peas
- 3 Sweet pointed peppers (approx. 180 g)
- 1 Onion (approx. 100 g)
- 100 g Green paprika
- 100 g Yellow zucchini
- 50 g Spring onions
- 3 Garlic cloves
- 1 piece Ginger (walnut-sized)
- 2 tbsp Peanut oil
- 2 tbsp Ketchup Manis
- 2 tbsp Soy sauce
- 2 tbsp Tomato paste
- 1 tbsp Sherry
- 1 tbsp Light rice vinegar
- 1 tsp Sugar
- 1 tsp Chicken broth instant
- 0,5 tsp Salt
- 0,5 tsp Sambal oelek
- 1 Strong pinch of pepper
- 250 ml Hot water
- 1 tbsp Food starch
- Cooking rice /) * see recipe: Cooking rice Cut the chicken breast fillet into strips. Clean / remove the threads of the snow peas, wash and cut in half at an angle. Clean and wash the peppers and cut into small diamonds. Peel and quarter the onion and cut into wedges. Clean and wash green peppers and cut into diamonds. Clean, wash, quarter and slice the zucchini. Clean, wash and cut the spring onions into rings. Peel and finely dice the garlic and ginger. Marinade of sweet soy sauce (2 tbsp), sajo sauce (2 tbsp), tomato paste (2 tbsp), sherry (1 tbsp), light rice vinegar (1 tbsp), sugar (1 tsp), instant chicken broth (1 tsp), salt ( Mix / prepare ½ teaspoon), sambal oelek (½ teaspoon) and pepper (1 big pinch). Heat peanut oil (2 tbsp) in a high pan or, alternatively, in a wok and stir in / stir-fry the chicken breast fillet strips, diced inger and garlic, onion wedges, sugar snap peas, zucchini slices, bell peppers and spring onions. Pour the marinade over and fill up with hot water. Let everything simmer for about 10 minutes and thicken with cornstarch (1 tbsp) mixed in cold water and serve with rice.
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