Thursday, December 10, 2009

Oriental Chicken

  • 1 lb boneless chicken, cut into small pieces
  • 2 Tbsp + 1 tsp vinegar
  • 2 Tbsp soy sauce
  • 2 Tbsp mustard oil
  • 2 Tbsp cornstarch (mixed with water)
  • 1 tsp chili paste
  • 2 tsp brown sugar
  • 4-6 green onions, chopped
  • 1 Tbsp garlic powder
  • Frozen stir fry vegetables (amount to your liking)
Combine 1 Tbsp vinegar, 1 Tbsp soy sauce, 1 Tbsp mustard oil, 1 Tbsp cornstarch (mixed in water). Use this as a marinade for chicken. Keep in fridge for 30 minutes to an hour. Combine 1 Tbsp + 1 tsp vinegar, 1 Tbsp soy sauce, 1 Tbsp oil, 1 Tbsp cornstarch (mixed in water), chili paste, and brown sugar. Add in the chopped green onions, garlic powder. Start heating this sauce on low heat. Mix in vegetables to cook. While sauce is cooking, cook marinated chicken, then add chicken to the sauce. Let sauce simmer until it gets thick. I took this recipe from a recipe for what was originally Kung Pao Chicken.

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