STREAMING NOW: Taste in Translation

Easy Asian Skillet Chicken

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This dish is absolutely delicious, I have made it many times it is a favorite and you don't need a wok to make it just a large skillet but of coarse you can make in a wok if so desired! Adjust all ingredients to suit taste. This recipe can be doubled.”
READY IN:
25mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the chicken cubes in a bowl, then season with salt and pepper.
  2. Add in 1/2 cup cornstarch; toss until the chicken cubes are well coated.
  3. Place the chicken in a colinder and shake off an excess cornstarch.
  4. 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.
  5. In a large heavy skillet (or wok) heat the 1/3 cup oil until very hot (about 5 minutes).
  6. Add in the chicken cubes and fry until JUST cooked though, stirring with a wooden spoon (about 6 minutes).
  7. Using a slotted spoon remove the chicken to a bowl.
  8. Pour off some of the fat (leave about 2 tablespoons in skillet).
  9. 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).
  10. Return the cooked chicken to the skillet or wok; add in the broth mixture and stir until the sauce thickens (about 1 minute).
  11. Serve with cooked rice.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: