Asian Skillet Chicken
Recipe: #5580
May 29, 2012
Categories: Chicken, Peppers, Asian, Game/Sports Day, Sunday Dinner, Wok/Stir-Fry, No Eggs, Non-Dairy, Boneless Pieces, Spicy, Chicken Dinner, more
"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"
Ingredients
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.