Asian-Style Sweet and Spicy Wok-Fried Chicken
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 231, total fat 8 G., saturated fats 1 G., proteins 27 G., carbohydrates 13 G., fiber 1 G., cholesterol 83 mg, sodium 469 mg, sugar 8 G.
Calories 231, total fat 8 G., saturated fats 1 G., proteins 27 G., carbohydrates 13 G., fiber 1 G., cholesterol 83 mg, sodium 469 mg, sugar 8 G.
This delicious stir-fry dish is ready in minutes. Chicken and vegetables are stir-fried in a sweet and spicy sauce in a wok over high heat, stirring constantly. Prepare all the ingredients ahead of time and set them out near the stove to avoid distractions. Serve the stir-fry with white rice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp soy sauce
- 1.5 tsp dark soy sauce
- 1.5 tsp cornstarch
- 700 g boneless, skinless chicken breast, cut into 2.5 cm cubes.
- 0.5 cups ketchup
- 1/4 cup chicken broth
- 1 tbsp garlic chili sauce
- 2 teaspoons of sugar
- 4 tsp vegetable oil
- 2 tsp. chopped ginger
- 2 tsp. crushed garlic
- 2 tsp chopped white parts of green onions
- 10 dried red pepper pods
- 1 jalapeño, stemmed, seeded and thinly sliced
- 1 red bell pepper, stemmed, seeded and thinly sliced
- 1 cup chopped yellow onion
- 2 tsp toasted sesame seeds
- 1 tsp. sesame oil
- 1 tbsp chopped fresh coriander leaves
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Cooking the dish according to the recipe:
- In a medium bowl, thoroughly combine the soy sauce and cornstarch. Add the chicken to the sauce. Stir to coat evenly, and set aside for 15-20 minutes.
- In a medium bowl, combine the ketchup, broth, chili garlic sauce, and sugar. Stir and set aside until ready to use. Place the wok over high heat and add the vegetable oil. Swirl the wok to coat it well.
- Add the ginger, garlic, green onions, dried chili pepper, and jalapeño. Cook, stirring frequently, until the garlic is fragrant and the chili peppers begin to brown, about 20-30 seconds.
- Add the chicken, bell pepper, and onion and cook, stirring, until the chicken turns white, about 4-5 minutes. Add the sauce to the pan and bring to a simmer, stirring well to coat the chicken and vegetables evenly, about 1-2 minutes.
- Sprinkle with sesame seeds, drizzle with sesame oil, sprinkle with cilantro, and toss. Remove from heat and serve with boiled white rice.
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