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Chinese Chicken is simple to make but it
gives a very tasty, attractive and nutritious meal. The chicken should
be marinaded for a few hours before cooking but cooking time
is only 12 minutes.
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KEY POINTS
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Preparation Time: |
2 hrs marinade |
Cooking Time: |
12 mins |
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How Difficult |
Easy |
Freeze? |
No |
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Servings |
4
portions |
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INGREDIENTS
The basic ingredients are shown below. We also served ours with bean
sprouts, diced red pepper and ready mixed American and wild rice. The
recipe includes these ingredients.
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Metric |
Imperial |
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4 chicken breasts |
4 chicken breasts |
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1 heaped teaspoon of sweet chilli |
1 heaped teaspoon of sweet chilli |
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Half a cup of chicken stock (1 chicken
stock cube dissolved) |
Half a cup of chicken stock (1 chicken
stock cube dissolved) |
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Half teaspoon Chinese 5 Spice
seasoning |
Half teaspoon Chinese 5 Spice
seasoning |
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Half a teaspoon ground ginger |
Half a teaspoon ground ginger |
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Half tablespoon Soy sauce |
Half tablespoon Soy sauce |
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3 tablespoon
olive oil |
3 tablespoon
olive oil |
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1 red pepper |
1 red pepper |
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150 g bean sprouts |
5 oz bean sprouts |
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Cup of frozen peas |
Cup of frozen peas |
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200 g ready mixed American and
wild rice |
7 oz ready mixed American and
wild rice |
WHAT SPECIAL KITCHEN EQUIPMENT
All that is needed is a medium sized frying pan or a wok if you have one.
CLICK ANY PICTURE BELOW TO ENLARGE IT
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Trim off any fat from the chicken breasts
and dice them into cubes approximately 2 to 3 cm (1 inch) square. |
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If you have fresh chicken
stock pour that into a medium sized bowl. If not dissolve a chicken stock
cube in half a cup of water and pour that into the bowl. Add the sweet chilli,
ground ginger, Chinese five spice, olive oil and soy sauce to the bowl and
mix well with a fork. Add the chicken stock, cover the bowl and
place it in the fridge for one to two hours (the longer the better). |
Put the rice on to cook so that it will be ready at
approximately the same time as the Chinese Chicken is ready. Slice the
red pepper in half, remove the white inner pith and pips and chop into
small pieces.
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Turn on the hot plate to its
highest temperature a minute before taking the chicken from the fridge.
When the hot plate is piping hot, place the frying pan on it and add the
entire contents of the chicken marinade. Fry for eight minutes turning the
chicken every minute or so.
Now add the bean sprouts, chopped pepper and frozen peas (the peas can be
added to the rice which should still be cooking if you prefer). Stir the ingredients
gently, cooking for a further four minutes. |
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Drain the rice and serve it
with the Chinese Chicken straight from the pan. There will be a small
amount of cooking juices in the pan which should be spooned over the
chicken. |
MORE
CHINESE RECIPES
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