Asian Skillet Chicken

20m
Prep Time
10-12m
Cook Time
30m
Ready In


"This dish is really good I've have made it many times and you don't need a wok to make it just a large skillet"

Original is 4 servings

Nutritional

  • Serving Size: 1 (303.5 g)
  • Calories 581.1
  • Total Fat - 31.7 g
  • Saturated Fat - 6.8 g
  • Cholesterol - 273.9 mg
  • Sodium - 654.5 mg
  • Total Carbohydrate - 21.2 g
  • Dietary Fiber - 0.8 g
  • Sugars - 3.2 g
  • Protein - 49.6 g
  • Calcium - 35.5 mg
  • Iron - 2.6 mg
  • Vitamin C - 11.7 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Place the chicken cubes in a bowl, then season with salt and pepper. Add in 1/2 cup cornstarch; toss until the chicken cubes are well coated. Place the chicken in a colinder and shake off an excess cornstarch.

Step 2

In a small bowl mix together chicken broth and 1 1/2 teaspoons cornstarch; whisk until smooth, then add in the rice vinegar, oyster sauce, soy sauce and sugar; whisk well to combine.

Step 3

In a large heavy skillet (or wok) heat the oil until very hot (about 5 minutes). Add in the chicken cubes and fry until JUST cooked though, stirring with a wooden spoon (about 6 minutes). Using a slotted spoon remove the chicken to a bowl.

Step 4

Pour off some of the fat (leave about 2 tablespoons in skillet). Add in green onions, ginger, fresh garlic and red bell pepper; stir-fry over high heat until the bell pepper is crisp-tender (about 2 minutes).

Step 5

Return the cooked chicken to the skillet or wok; add in the broth mixture and stir until the sauce thickens (about 1 minute).

Step 6

Serve with cooked rice.

Tips


No special items needed.

1 Reviews

SouthernBelle

Great combo of ingredients that tastes great. I made ours to have over brown rice. So good! I used my large cast iron frying pan and it held all the ingredients.

5.0

review by:
(17 Feb 2014)

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