Jet Tilas Spicy Stir Fried Chicken Peanuts Dried Chilies And Peppers Food

JET TILA'S SPICY STIR-FRIED CHICKEN, PEANUTS, DRIED CHILIES AND PEPPERS

Steps:

• Slice the chicken across the grain into ¼-inch thick tiles on an angle to make thin, ¼-inch planks
• Place the chicken in a shallow bowl and add baking soda, salt, cornstarch, water and vegetable oil
• Massage all the ingredients into the meat to combine
• Set it aside until ready to use or you can cover and refrigerate for a few days
• Combine all sauce ingredients and set aside
• Heat the oil to medium high in a medium sauté pan and sauté the garlic until light brown
• When you see the first wisps of white smoke, stir in the chicken and cook undisturbed for about 30 seconds
• Stir and scrape the pan and cook for another 30 seconds
• Stir in bell peppers, onion, red chilies and peanuts, and cook them for about 2 minutes until the onions start to turn translucent
• Add the sauce, stir constantly, and cook for an additional minute until the ingredients are piping hot and combined

GENERAL TSO'S CHICKEN

Steps:

• For the Sauce: Add all of the sauce ingredients into a 1-quart (946-ml) saucepan, and bring the heat up to medium. Whisk gently as it comes to a simmer. Allow it to simmer and keep whisking it for about 5 minutes, until the sauce thickens. Remove from the heat and reserve it.
• For the Chicken: Heat the 1 1/2 quarts oil in a 4-quart (3.8-L) Dutch oven to 375 degrees F (190 degrees C) using a frying thermometer. Rinse the chicken in cold water and pat dry with paper towels. Mix 11/2 cups (335 g) of the tempura flour and 1 cup (240 ml) water into a thick batter. It should look like thick pancake batter. Dredge the chicken cubes in the remaining 1 cup (223 g) of tempura flour and fry them in two batches until golden brown and crispy, about 6 to 8 minutes. Drain the chicken on paper towels or a wire rack.
• Heat a wok or large skillet to high and add 2 tablespoons (30 ml) of oil. When you see the first wisps of white smoke, stir in the fried chicken, onion, chiles and broccoli and cook them for about 30 seconds. Stir in the sauce and allow it to coat the chicken and simmer. Cook it, folding all the ingredients until they are well coated, about 2 minutes. Garnish with the scallions.

SPICY STIR FRIED CHICKEN WITH GREENS AND PEANUTS

Steps:

• Whisk 1 tablespoon soy sauce, 1 tablespoon Sherry, 1 teaspoon sesame oil, and 1 teaspoon sugar in medium bowl. Add chicken; marinade 20 to 30 minutes.
• Whisk remaining 1 tablespoon soy sauce, 1 tablespoon Sherry, 2 teaspoons sesame oil, and 1 teaspoon sugar in small bowl and reserve.
• Heat 2 tablespoons peanut oil in large nonstick skillet over high heat. Add white parts of onions and chiles; stir 30 seconds. Add chicken; stir-fry just until cooked through, about 3 minutes. Transfer chicken mixture to bowl. Add 1 tablespoon peanut oil to same skillet; heat over high heat. Add greens by large handfuls; stir just until beginning to wilt before adding more. Sauté just until tender, 1 to 6 minutes, depending on type of greens. Return chicken to skillet. Add reserved soy sauce mixture; stir until heated through, about 1 minute. Season with salt and pepper. Transfer to serving bowl; sprinkle with green parts of onions and peanuts.

WHITE CHICKEN CHILI FOR TWO

Steps:

• For the spice mix: Combine the cumin, chili powder, salt, pepper and oregano in a small bowl. Set aside.
• For the chili: Heat a medium pot or Dutch oven over high heat for 1 to 2 minutes. Add the oil. Add the chicken breast. Sear on all sides until browned but not cooked through, about 3 minutes. Remove from the pot with a slotted spoon and set aside.
• Add the bacon to the same pot and cook, stirring, until rendered and lightly browned, 2 to 3 minutes. Add the onions and garlic and reduce the heat to medium. Cook, stirring, until the onions are translucent, 1 to 2 minutes. Add the spice mix and stir until fragrant, about 30 seconds.
• Stir in the flour until it's mixed and forms a roux, about 1 minute. Whisk in the chicken broth, whisking until no lumps remain. Raise the heat to high and stir in the beans, roasted chiles, sugar and the cooked chicken. Bring to a boil, reduce the heat until the mixture simmers. Simmer, stirring occasionally, until the chili is thick enough to coat the back of a spoon and the chicken is cooked through, 10 to 15 minutes.
• Stir in the sour cream. Taste and adjust the seasonings. Ladle into the sourdough bowls if using. Serve garnished with scallions.

SPICY CHICKEN FRIED RICE WITH PEANUTS

Steps:

• Combine first 4 ingredients in a small bowl; stir well with a whisk.
• Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell peppers, diced onion, and 2 tablespoons green onions to pan; stir-fry 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes more, tossing to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts.
• *Note: cooking time does not include time to cook rice or chicken.