Garlic Soya Chicken Recipe

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  • Recipe Servings: Two
  • Prep Time: 15 Minutes
  • Cook Time: 20 Minutes
  • Total Cook Time: 35 Minutes
  • Difficulty Level: Easy
  • Delicious chicken Balls tossed in sticky soy sauce with garlic, bell peppers and snow peas.
  • Ingredients Of Garlic Soya Chicken
  • 450 Gram Chicken Thigh/Breast (cut crosswise into 1/2-inch-thin strips)
  • 1 teaspoon Sesame Oil (toasted)
  • 1/4 tsp White Pepper (finely ground)
  • 1 teaspoon Ginger Juice
  • two Tbsp Peanut Oil or Vegetable oil (divided)
  • 5-6 Garlic cloves (minced)
  • 1 Tbsp Ginger, grated
  • 1 tsp Red Chilli Flakes
  • 1/2 Cup Red Onion , sliced
  • A couple Snow Peas (trimmed)
  • 1/2 Red Bell Pepper (cut into thin strips)

For the sauce:

  • 1 Tbsp Rice Vinegar
  • 2 Tbsp Soy Sauce
  • 2 tsp Dark Soy Sauce
  • 2 tsp Chinese Rice Wine
  • 1/2 Tbsp Brown Sugar
  • 1 tsp Cornflour

How to Make Garlic Soya Chicken

1teaspoon In a large bowl, then toss chicken strips with toasted sesame oil and white pepper. Keep aside. In a small bowl, stir together rice vinegar, soy sauce, dark soy sauce, Chinese rice wine, brown sugar and cornstarch. Put aside. Add 1 tbsp of oil. After the oil is hot, add the chicken pieces, spreading it out as far as possible. Sear for 1 minute without stirring until the edges are lightly browned, then stir to cook all sides until just cooked through, about 2-3 minutes longer. Reheat the identical wok, Place in another tbsp of oil, add in garlic, ginger, and red chili flakes. Stir-fry over low heat for around 10-15 minutes, or until aromatic, taking care not to burn the garlic.

  1. Turn up the heat to high, add in snow peas and red onion, and stir-fry for another 30 minutes.
  2. Insert in red bell pepper, and cook for one minute – making certain to stir and toss the ingredients well.
  3. Once the veggies are bright and nearly crisp-tender, stir in the cooked chicken.
  4. Require the prepared sauce, then give it a stir, and quickly pour it into the wok, cooking until the sauce thickens.
  5. Insert in one or two tbsp of water if necessary, toss well, and cook for a additional 30 minutes or so the mixture is warm and bubbly.
  6. Turn heat off, and then move to a serving plate.
  7. Serve hot with steamed rice.

RECIPE NOTES

You can use Dry Sherry instead of Chinese Rice Wine.

Crucial Ingredients: Chicken Thigh/Breast (cut crosswise into 1/2-inch-thin strips), Sesame Oil (toasted), White Pepper (finely ground), Ginger Juice, Peanut Oil or Vegetable oil (divided), Garlic cloves (minced), Ginger, Red Chilli Flakes, Red Onion , Snow Peas (trimmed), Red Bell Pepper (cut into thin strips),

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