Chinese Chicken

Kitchen Guy's
Braised Chinese Chicken

Contact Chef Jim Gray

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Here's what you need:
2 tablespoons oil
2 pounds chicken breast cubed
1 medium onion diced
1 1/2 tablespoons ginger root minced
1 4 oz. can water chestnuts, sliced
4 garlic cloves minced
3/8 cup soy sauce
1/2 teaspoon ginger, ground

 2 teaspoons peanut butter creamy
1 tablespoon chili garlic paste
2 teaspoons sugar
1 teaspoon chicken bouillon powder
1 cup water
2 dashes chili oil
1 tablespoon cornstarch

 

Here's how to make it:

Heat oil and sauté chicken cubes over medium high heat to brown all sides. Add chopped onion and cook, stirring occasionally, until onion is softened. Add ginger root, water chestnuts, and garlic; sauté 1 minute more.

Mix together: Soy sauce, ground ginger, peanut butter, chili garlic paste, cornstarch, sugar, and bouillon mixed with the water. Add to the chicken and cook, partially covered, for 10 minutes. Add chili oil and cook 5 minutes more (thicken with some additional cornstarch mixed with a little cold water, if needed).

Let cool. Place in containers and store in freezer.

 

Send your questions and comments to me at chefjim@kitchenguy.biz