Penang Chicken Recipe

Name: Penang Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade; 2 teaspoons vegetable oil; 2 tablespoons soy sauce; 1/2 teaspoon sugar; 1 tablespoon white wine; 1 tablespoon cornstarch; 1 teaspoon Asian chili sauce; Seasoning Sauce; 1 tablespoon rice vinegar; 1 tablespoon indian curry paste, your choice of heat level; 2 tablespoons hoisin sauce; 1 tablespoon soy sauce; 1 teaspoon sugar; 1/4 cup chicken stock or 1/4 cup water; Recipe; 12 ounces boneless skinless chicken breasts; 1/4 cup vegetable oil; 1 tablespoon chopped garlic; 1 inch piece ginger, peeled and thinly sliced; 1 cup onion, large diced; 1 red pepper, large diced; 3 tablespoons fresh cilantro leaves; 4 cups baby bok choy, steamed; cooked noodles or rice, for serving

Servings: persons

Marinade
2 teaspoons vegetable oil
2 tablespoons soy sauce
1/2 teaspoon sugar
1 tablespoon white wine
1 tablespoon cornstarch
1 teaspoon Asian chili sauce
Seasoning Sauce
1 tablespoon rice vinegar
1 tablespoon indian curry paste, your choice of heat level
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 teaspoon sugar
1/4 cup chicken stock or 1/4 cup water
Recipe
12 ounces boneless skinless chicken breasts
1/4 cup vegetable oil
1 tablespoon chopped garlic
1 inch piece ginger, peeled and thinly sliced
1 cup onion, large diced
1 red pepper, large diced
3 tablespoons fresh cilantro leaves
4 cups baby bok choy, steamed
cooked noodles or rice, for serving

1
Combine Marinade ingredients in a large bowl. Set aside.
2
Combine Seasoning Sauce ingredients together. Set aside.
3
Cut the chicken into thin slices. Place it in the marinade and mix well. Let sit for at least 30 minutes, then drain off excess marinade before cooking.
4
Heat the oil over high heat. Add the chicken and stir fry for 1-2 minutes, until nearly cooked through.
5
Remove the chicken with a slotted spoon and set aside.
6
Stir fry the garlic and ginger for about 30 seconds, taking care not to burn them.
7
Add the onion and red pepper, and stir fry for 2 minutes.
8
Return the chicken to the pan, cook for 1 minutes, just until cooked through.
9
Mix in the Seasoning Sauce, bring to a boil, then toss in the bok choy and sprinkle on the cilantro.
10
Serve over noodles or rice.

408

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 24 ingredients. The key ingredients include: Marinade, 2 teaspoons vegetable oil, 2 tablespoons soy sauce, 1/2 teaspoon sugar, and more.

Yes, Penang 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.

Penang Chicken

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