Chinese Chicken with Peppers and Mushrooms

Name: Chinese Chicken with Peppers and Mushrooms
Cuisine: Asian
Ingredients: 1 chicken breast (about 400g); 1 green bell pepper; 5 mushrooms; 1 small onion; 1 teaspoon ginger and garlic paste; chili to taste; 1 teaspoon cornstarch; 1 teaspoon baking soda; 3 tablespoons oil; 2 tablespoons peanuts; 3-4 stalks green onion; sauce; 1/2 tablespoon oyster sauce; 1/2 tablespoon soy sauce; 3-4 tablespoons water; 1 teaspoon rice vinegar; 1/2 teaspoon sugar; 1/4 teaspoon pepper; 1/4 teaspoon sesame oil

February 16, 2012

Chicken Asian Simple Recipes Budget Recipes Meat Dishes Mushrooms

Recipe: Chinese Chicken with Peppers and Mushrooms

It's been a while since I put my wok away and haven't used it. It was time to put it to work for a challenge: to prepare the most tender, melt-in-your-mouth Chinese chicken. Because if you've eaten at a good Chinese restaurant, the chicken pieces are so soft that I always wondered: "is this really chicken or a flour dumpling?" Only the meat fibers convinced me each time that it was meat. Yesterday I figured it out after reading a lot on the subject. The secret lies in the first two steps of the recipe. You can apply them from now on to all the Chinese recipes I've posted, and they work for all types of meat (beef, pork).

Ingredients

1 chicken breast (about 400g)
1 green bell pepper
5 mushrooms
1 small onion
1 teaspoon ginger and garlic paste
chili to taste
1 teaspoon cornstarch
1 teaspoon baking soda
3 tablespoons oil
2 tablespoons peanuts
3-4 stalks green onion

Sauce

1/2 tablespoon oyster sauce
1/2 tablespoon soy sauce
3-4 tablespoons water
1 teaspoon rice vinegar
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon sesame oil

Servings: 2

How to prepare chinese chicken with peppers and mushrooms

Cut the chicken breast into cubes and sprinkle with baking soda. Massage it a little to cover evenly and let it marinate for 30 minutes. Rinse the chicken very well to remove the baking soda.
Then sprinkle the cubes with cornstarch, massage and let them marinate for another 15 minutes.
Prepare all the ingredients during this time, as the recipe steps are done at a rapid pace.
Heat the oil well in a wok. Add the ginger-garlic paste and chili to taste, and fry for a few seconds until the garlic starts to smell fragrant.
Add the chicken and stir-fry over high heat, stirring frequently, until the meat changes color and becomes white all over (about 4 minutes).
Push the chicken to the sides of the wok and in the center add the pepper cut into squares, mushrooms cut into quarters, and roughly chopped onion. Stir-fry for another 2 minutes, stirring frequently.
Add the mixed sauce ingredients and continue stir-frying, stirring constantly, for another 1-2 minutes (until the chicken is fully cooked; check a piece of meat in the center, it should be white, not pink).
Turn off the heat and sprinkle the dish with peanuts and sliced green onion. Adjust salt to taste.
Serve immediately with steamed rice.