Colorful Hot And Sour Chicken Recipe

Name: Colorful Hot And Sour Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg; 2 tablespoons cornstarch; 300 g boneless skinless chicken thighs or 300 g boneless skinless chicken breasts, cut into bite-sized chunks; 1/4 cup peanut oil (or other vegetable oil); 4 slices ginger; 3 birds eye chiles, halved crosswise (amount depends the heat desired); 1 small yellow onion, sliced; 2 cloves garlic, minced; 60 g carrots, julienned (1/4 cup); 1 small green pepper, julienned; 60 g shiitake mushrooms, julienned (4 medium or 1 cup sliced); 1/4 cup chicken stock (approx) or 1/4 cup water (approx); the sauce; 1/3 cup white wine (I used Chardonnay); 4 teaspoons tomato paste; 1 teaspoon brown sugar; 1 lime, juice of; 2 teaspoons soy sauce; Garnish; fresh cilantro leaves; green onion, sliced diagonally

Servings: persons

1 large egg
2 tablespoons cornstarch
300 g boneless skinless chicken thighs or 300 g boneless skinless chicken breasts, cut into bite-sized chunks
1/4 cup peanut oil (or other vegetable oil)
4 slices ginger
3 birds eye chiles, halved crosswise (amount depends the heat desired)
1 small yellow onion, sliced
2 cloves garlic, minced
60 g carrots, julienned (1/4 cup)
1 small green pepper, julienned
60 g shiitake mushrooms, julienned (4 medium or 1 cup sliced)
1/4 cup chicken stock (approx) or 1/4 cup water (approx)
the sauce
1/3 cup white wine (I used Chardonnay)
4 teaspoons tomato paste
1 teaspoon brown sugar
1 lime, juice of
2 teaspoons soy sauce
Garnish
fresh cilantro leaves
green onion, sliced diagonally

1
Stir cornstarch into slightly beaten egg until well combined
2
Add chicken pieces, stir to coat
3
Heat oil in a wok over medium-high heat until just below smoking
4
Shallow-fry the coated chicken in several batches until golden brown, turning if necessary, then remove to drain on absorbent papers
5
Leave about 2 tsp hot oil in the wok, stir fry ginger and chilli for 30sec, until fragrant
6
Add onion slices, continue to saute another 1-2mins, until onions are soft
7
Add garlic and stir fry for another minute
8
Add the carrot matchsticks, continue to cook until they're semi-tender
9
Stir in chicken pieces and saute for 1 minute
10
Add in the sauce mixture, adding chicken stock/water when necessary, depending how much sauce you like
11
Finally, add the green pepper and shitake mushrooms and cook for another minute
12
If you feel that the sauce is too thick, add more stock or water; if too thin, thicken with cornstarch slurry (1 tsp cornstarch dissolved in 1 TB cold water)
13
Garnish with fresh cilantro and/or sliced green onions before serving with jasmine rice

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 large egg, 2 tablespoons cornstarch, 300 g boneless skinless chicken thighs or 300 g boneless skinless chicken breasts, cut into bite-sized chunks, 1/4 cup peanut oil (or other vegetable oil), and more.

Yes, Colorful Hot And Sour Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Colorful Hot And Sour Chicken

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