YU-XIANG ROU-SI (SICHUAN SHREDDED CHICKEN STIR-FRY, 鱼香肉丝)
A classic Sichuan stir-fry dish made easy. The shredded chicken is quickly cooked with carrot, bamboo shoots, and peppers in a pungent sweet and sour garlic sauce. This recipe teaches a shortcut to creating this dish in under 30 minutes with fewer ingredients.
Provided by Maggie Zhu
Categories Main
Time 30m
Number Of Ingredients 16
Steps:
- Slice chicken breast into long, thin strips, parallel to the grain. Prepare and cut vegetables.
- Combine chicken, light soy sauce, and Shaoxing wine in a small bowl. Add cornstarch and mix well by hand, until the thin starchy paste coats the chicken evenly.
- Combine all sauce ingredients in a small bowl and mix well.
- Heat a wok (or a nonstick skillet) over medium high heat until hot. Add 1 tablespoon oil and swirl to cover the bottom. Add chicken and quickly spread it with a spatula. Allow to cook for 20 to 30 seconds without stirring. Stir and cook until the surface of the chicken just turns white, about 1 minute. Turn to lowest heat and immediately transfer to a plate.
- Add the remaining 1/2 teaspoon of oil and turn back to medium heat heat. Add ginger and give it a stir until fragrant. Add carrot. Stir and cook until half cooked, about 1 minute. Add bamboo shoots. Stir and cook for 1 minute. Add bell pepper and chicken. Stir the spicy sauce again and swirl it into the wok. Immediately mix everything well with a spatula, until all ingredients are covered with sauce. Remove from heat and transfer to a plate immediately.
- Serve warm over steamed white rice.
Nutrition Facts : ServingSize 146 g, Calories 199 kcal, Carbohydrate 12.8 g, Protein 12.4 g, Fat 10.8 g, SaturatedFat 2.2 g, Cholesterol 32 mg, Sodium 607 mg, Fiber 2.3 g, Sugar 6.9 g
THAI CHILI CHICKEN
Thai Chili Chicken Recipe | Easy Asian Recipes.
Provided by Rasa Malaysia
Categories Thai Recipes
Time 15m
Number Of Ingredients 11
Steps:
- Mix the Sauce ingredients in a small bowl and set aside.
- Heat up a wok with cooking oil and add garlic until aromatic.
- Add in the chicken and stir-fry for a couple of minutes, add the bamboo shoots, chili, and mint leaves and stir fry until the chicken is cooked.
- Add the Sauce and stir evenly. Add a few squirts of lime juice, dish out and serve with steamed rice.
Nutrition Facts : Calories 337 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 54 milligrams cholesterol, Fat 23 grams fat, Fiber 3 grams fiber, Protein 22 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 2 people, Sodium 1597 milligrams sodium, Sugar 5 grams sugar, UnsaturatedFat 0 grams unsaturated fat
CHICKEN IN RED CURRY WITH BAMBOO SHOOTS
An easy to make Thai curry that you can substitute other vegetables in if you like. Goes great with jasmine rice. Recipe posted by request.
Provided by PalatablePastime
Categories Curries
Time 33m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Heat about 1/2 the coconut milk to a boil in a large pan.
- Stir in the red curry paste.
- Add the chicken, reduce heat, and simmer until chicken is cooked through, 5-7 minutes.
- Add the rest of the coconut milk, water, bamboo shoots, sugar, and fish sauce and return to a boil.
- Stir in the zucchini, kaffir lime leaves, and hot chillies.
- Cook several minutes or until zucchini are done to your liking.
- Garnish with sweet basil before serving.
- Serve with hot rice, if desired.
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