Garlic Soya Chicken Recipe

Lifestyle
Oct 30 2017 01:16 PM
Payal Dwivedi

Make delicious chicken chunks tossed in sticky soy sauce with garlic, bell peppers and snow peas. By Chef Divya Burman, a (Food Blogger)

Ingredients Of Garlic Soya Chicken

450 Gram Chicken Thigh/Breast (cut crosswise into 1/2-inch-thin strips)

1 tsp Sesame Oil (toasted)

1/4 tsp White Pepper (finely ground)

1 tsp Ginger Juice

2 Tbsp Peanut Oil or Vegetable oil (divided)

5-6 Garlic cloves (minced)

1 Tbsp Ginger, grated

1 tsp Red Chilli Flakes

1/2 Cup Red Onion, chopped

A handful Snow Peas (trimmed)

1/2 Red Bell Pepper (cut into thin strips)

For the sauce:

1 Tbsp Rice Vinegar

2 Tbsp Soy Sauce

2 tsp Dark Soy Sauce

2 tsp Chinese Rice Wine

1/2 Tbsp Brown Sugar

1 tsp Cornflour

How to Make Garlic Soya Chicken

1.In a large bowl, toss chicken strips with toasted sesame oil and white pepper. Marinate for 10-15 minutes. Keep aside.

2.In a small bowl, stir together rice vinegar, soy sauce, dark soy sauce, Chinese rice wine, brown sugar and cornstarch. Set aside.

3.Heat a wok or large frying pan over high heat. Add 1 tablespoon of oil. When the oil is hot, add the chicken pieces, spreading it out as much as possible.

4.Sear for 1 minute without stirring until the edges are lightly browned, then stir to cook all sides until just cooked through, about 2-3 minutes more. Transfer chicken to a bowl and set aside.

5.Reheat the same work, Put in another tablespoon of oil, add in garlic, ginger, and red chilli flakes. Stir-fry over low heat for about 10-15 seconds, or until aromatic, taking care not to burn the garlic.

6.Turn up the heat to high, add in snow peas and red onion, and stir-fry for another 30 seconds.

7.Add in red bell pepper, and cook for one minute - making sure to stir and toss the ingredients well.

8.When the vegetables are bright and almost crisp-tender, stir in the cooked chicken.

9.Take the prepared sauce, give it a stir, and quickly pour it into the wok, cooking until the sauce thickens.

10.Add in one or two tablespoons of water if needed, toss well, and cook for a further 30 seconds or the mixture is hot and bubbly.11.Turn heat off, and transfer to a serving plate.12.Serve hot with steamed rice.

RECIPE NOTES

You can use Dry Sherry instead of Chinese Rice Wine.