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Best Ever Chinese Chicken

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Out of this world delicious, made it so many times now, it’s our go to recipe!!!!

Really good will cook a second time and heat it up a little.

This is a keeper! My whole family loves it. It’s so fresh too. Next time I’ll make bigger than bite size pieces. I made a triple batch so there’s plenty of left overs.

Servings: 4

Time:

Preparation     15 minutes

Cooking           15 minutes

Total                30 minutes

What do you need to make Best Ever Chinese Chicken

2 tbsp vegetable oil

1 ½lb chicken thigh, cut into 1-inch cubes

2 tbsp conflour

1 onion, thinly sliced

1 bell pepper, thinly sliced

1 cup mushroom, thinly sliced

2 clove garlic, finely chopped

1 tsp ginger, finely chopped

salt, to taste

Sauce

2 tbsp oyster sauce

2 tbsp caster sugar

1 tbsp cornflour

½ cup soy sauce

2 tsp rice wine vinegar

½ cup chicken broth

1 tsp chilli oil

4 green onions, thinly sliced

1 tbsp sesame seeds

½ cup cashews

How to make Best Ever Chinese Chicken

FIRST STEP:

In a bowl add the oyster sauce, caster sugar, cornflour, soy sauce, rice wine vinegar, chicken broth and chili oil.

a)

b)

Whisk the sauce to form a smooth thick paste and set aside.

SECOND STEP:

Place a skillet on medium heat and add the vegetable oil.

In a bowl combine the chicken thigh, cornflour and salt.

THIRD STEP:

Shake off the excess cornflour and place into the skillet.

Fry the chicken for 5 minutes until golden brown, then remove the chicken from the skillet and place on a plate lined with kitchen paper.

FOURTH STEP:

Into the skillet add the onion and bell pepper, cook for 2 minutes on high heat.

Then stir in the mushroom, garlic and ginger, saute for 1 minute.

a)

b)

FIFTH STEP:

Transfer the chicken back to the skillet and pour the sauce into the skillet, cook for 2 minutes until thickened.

a)

b)

c)

Garnish the best even Chinese chicken with green onions, sesame seeds and cashews

Serve immediately.

Enjoy!

YUM!

Best Ever Chinese Chicken

Best Ever Chinese Chicken

Yield: 8
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients

  • 2 tbsp vegetable oil
  • 1 ½lb chicken thigh, cut into 1-inch cubes
  • 2 tbsp conflour
  • 1 onion, thinly sliced
  • 1 bell pepper, thinly sliced
  • 1 cup mushroom, thinly sliced
  • 2 clove garlic, finely chopped
  • 1 tsp ginger, finely chopped
  • salt, to taste
  • Sauce
  • 2 tbsp oyster sauce
  • 2 tbsp caster sugar
  • 1 tbsp cornflour
  • ½ cup soy sauce
  • 2 tsp rice wine vinegar
  • ½ cup chicken broth
  • 1 tsp chilli oil
  • 4 green onions, thinly sliced
  • 1 tbsp sesame seeds
  • ½ cup cashews

Instructions

FIRST STEP:

In a bowl add the oyster sauce, caster sugar, cornflour, soy sauce, rice wine vinegar, chicken broth and chili oil.

Whisk the sauce to form a smooth thick paste and set aside.

SECOND STEP:

Place a skillet on medium heat and add the vegetable oil.

In a bowl combine the chicken thigh, cornflour and salt.

THIRD STEP:

Shake off the excess cornflour and place into the skillet.

Fry the chicken for 5 minutes until golden brown, then remove the chicken from the skillet and place on a plate lined with kitchen paper.

FOURTH STEP:

Into the skillet add the onion and bell pepper, cook for 2 minutes on high heat.

Then stir in the mushroom, garlic and ginger, saute for 1 minute.

FIFTH STEP:

Transfer the chicken back to the skillet and pour the sauce into the skillet, cook for 2 minutes until thickened.

Garnish the best even Chinese chicken with green onions, sesame seeds and cashews

Serve immediately.

Enjoy!

Nutrition Information
Serving Size 1
Amount Per Serving Calories 120Total Fat 22gSaturated Fat 12gTrans Fat 10gCholesterol 180mgSodium 28mgCarbohydrates 140gSugar 14gProtein 12g

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