Every time we go to Earl's my husband orders the Chili Chicken without fail so when I found this recipe in The Complete Best of Bridge Cookbook (Volume 2) I knew I had to try it. We had company arriving late last night so thought this would be quick to whip up when they arrived. I made the sauce, cut up the chicken and veggies in the afternoon.
What you need :
The Sauce:
1/2 cup ketchup
4 tsp soy sauce
1/2 tsp salt
2 tbsp worcestershire sauce
3 tbsp sugar
1/2 tsp sesame oil
1/4 tsp cayenne pepper
1/2 cup chicken broth
The Rest
2 Tbsp cornstarch
1/2 tsp granulated sugar
1/4 tsp salt
3 boneless chicken breasts, cut into cubes
1/4 cup vegetable oil
2 Tbsp minced gingerroot
1 Tbsp minced garlic
1 small onion (chopped)
2 Red bell peppers, cut into strips (I used a red and yellow)
2 carrots, Thinly sliced on diagonal
2 cups of snow peas
1 1/2 cups cashews (we used peanuts as I forgot to buy cashews and it was still really good)
sprinkling of sesame seeds, toasted
How's it's made:
- Combine sauce ingredients and set aside.
- In a bowl, combine cornstarch , sugar and salt.
- Add chicken and toss.
- Heat wok or frying pan to highest heat and add oil. Heat to hot, not smoking.
- Add chicken, ginger, garlic and onion.
- Stir chicken to opaque (about 1 minute).
- Add peppers and carrots - stir 2 to 3 minutes.
- Add peas and sauce. Cook until sauce comes to a boil.
- Add cashews and sprinkle with sesame seeds.
Serve immediately and enjoy !
It was a huge hit at our house and we hardly had any leftovers. While it doesn't have the same crunchiness as Earl's Chili Chicken (that is deep fried first ) it has the same spicy taste in the end and it's probably a little better for you. It' is a definite keeper for our family !
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