Chicken Dishes

Chinese Chicken w/ Vegetable & Garlic-Ginger Sauce

I got this Chinese chicken recipe from a classic Chinese dish called Gingerbread Crispy Chicken. I didn’t cover the chicken with flour or corn flour. I sauteed the vegetables with very little oil. I used light soy sauce in the sauce. In this way, I think I make less calories than normal food 🙂

Would definitely recommend if you try, it was very tasty.

If you want, you can dip the chicken in the scrambled egg and then fry it in breadcrumbs.

One of the important points in making Chinese food is that vegetables are alive. Vegetables are cooked, but they must not be soft. For this, it is necessary to cook at high heat quickly.

Ingredients:

500-600 g chicken breast, sliced flaked.
1 carrot
2 green peppers
2 red peppers
1 medium onion
1 stem leek
fresh or powdered ginger
1 large clove of garlic
3 tablespoons soy sauce
1 tablespoon oyster sauce (otherwise extra 1 tablespoon soy sauce)
1.5 teaspoons corn starch
1 tablespoon hot sauce
1 tablespoon of sesame oil (not mandatory)
1.5 tablespoons granulated sugar or 2 tablespoons sweet sour sauce
3-4 stems of spring onions

Preparation of Chinese Chicken with Vegetable and Garlic-Ginger Sauce:

Mix 2 tablespoons of starch with water in a bowl.
Grate the ginger and garlic. (1 teaspoon of fresh ginger or 1 teaspoon of powdered ginger is enough)

Cut the onions. Divide each piece into three or four first and then divide them in half. Vegetables to be used a little older. Slice the carrots finely. Cut the peppers close to the big square. Slice the leek slightly thinner than 1 finger thick.

Add 3 tablespoons of oil to the wok pan, if applicable, and heat and add the red peppers and carrots. Sauté over high heat for 2-3 minutes and add the onions and green peppers. Vegetables will be cooked, but it will be alive. Add the chickens and leek and cook over high heat until the chickens are cooked and the leeks soften, shake pan of the vegetables before they soft.

Add the grated ginger and garlic and put in the pan and add 3 tablespoons of soy sauce, oyster sauce, hot sauce, sugar and sesame oil and mix. Add the mixed starch to the mixture and cook until a little thick.

Cut the green parts of the fresh onion 3-4 cm long and chop the stalk parts finely. After taking the chicken from the stove, add the green parts to the food and stir, do not cook. Sprinkle the white portions over the chicken during service.

Serve with noodles.

We are looking forward to your feedback and photos.

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Enjoy your meal 🙂

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