Easy Asian Skillet Chicken
photo by PanNan
- Ready In:
- 25mins
- Ingredients:
- 16
- Serves:
-
3-4
ingredients
- 4 boneless chicken breasts (cut into about 1-inch cubes)
- salt and pepper
- 1 teaspoon dried red pepper flakes (optional and to taste, add in for heat)
- 1⁄2 cup cornstarch
- 1⁄2 cup chicken broth
- 1 1⁄2 teaspoons cornstarch
- 1 tablespoon rice vinegar
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 1⁄3 cup vegetable oil
- 6 green onions, chopped
- 3 teaspoons chopped fresh ginger (you can add in more or less if desired)
- 2 tablespoons fresh minced garlic
- 1 red bell pepper, seeded and diced
- cooked white rice
directions
- 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.
- 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.
- In a large heavy skillet (or wok) heat the 1/3 cup 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.
- 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).
- Return the cooked chicken to the skillet or wok; add in the broth mixture and stir until the sauce thickens (about 1 minute).
- Serve with cooked rice.
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Reviews
-
Very tasty! Made according to recipe with a few exceptions...I only used 1 tablespoon oyster sauce and 2 of the soy and glad I did, it was just on the verge of being too fishy for me. I also used only 2 chicken breasts and added 4 carrots, thinly sliced and a can of water chestnuts to the veggies. Hubby said the chicken was cooked perfectly, good technique to remember! And the taste over all was very good. We both were a bit disappointed that we couldn’t taste the ginger and garlic more, next time I’ll add some raw at the end.
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YOU ROCK!!! We loved this! I didn't have oyster sauce so skipped that. I sprinkled some crushed red pepper flakes on the chicken before I dusted with the cornstarch, and I added some toasted sesame seeds and a few drops of sesame oil to the broth mixture. I also completely skipped the veg oil, and used a couple tbls. of olive oil to brown the chicken in. Thanx for your wonderful recipes! Just Awesome!!
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Tweaks
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We enjoyed this nice meal for dinner tonight. I did add the dried red pepper flakes when I was stir frying the chicken pieces. I will probably add a little more next time. I also used the 3 teaspoons fresh ginger and will cut down to 2. I used a carrot instead of the red pepper and we really liked that and I will probable double in the future. Thanks for another great recipe Kitten!