Chicken Stir Fry - Chinese Takeout At Home!
My favorite chicken stir fry recipe, a slightly healthier version of General Tso's Chicken with crispy chicken chunks, cashews, steamed broccoli and a salty-garlicky sauce.
Ingredients
| For sauce: | ||
| Chicken stock | 1/2 Cup (8 tbs) | |
| Soy sauce | 3 Tablespoon | |
| Rice vinegar | 1 Tablespoon | |
| Minced garlic | 1 Tablespoon | |
| Ginger piece | 1 Inch , peeled and minced | |
| Brown sugar | 2 Teaspoon | |
| Cornstarch | 2 Teaspoon | |
| Sesame oil | 1 Teaspoon | |
| Other ingredients: | ||
| Broccoli | 1 Pound (1 bunch) | |
| Boneless, skinless chicken thighs | 1 1/4 Pound | |
| Rice flour/Cornstarch | 1/4 Cup (4 tbs) | |
| Salt | 1/4 Teaspoon | |
| Oil | 1 Cup (16 tbs) (For deep frying, vegetable, canola, peanut, corn, grapeseed) | |
| Dried red chiles | 10 | |
| Cashews/Peanuts /sliced almonds | 1/2 Cup (8 tbs) |
Directions
MAKING:
In a bowl, combine chicken stock, soy sauce, rice vinegar, garlic, ginger, brown sugar, cornstarch, sesame oil and mix well.
Steam broccoli florets for 3 minutes until it turns bright green.
In a large bowl, combine chicken thighs with flour or cornstarch, salt and toss well.
Heat oil in a wok and 2-3 chiles and chicken pieces. Fry until golden brown for approximately 3-4 minutes.
Reheat 2 tablespoon of same oil in the wok (remove excess oil). Add cashews, chilies and cook for 1 minute.
Add broccoli and cook for a minute.
Add chicken and stir fry for 60 seconds.
Add prepared sauce, stir fry to coat the ingredients and cook until sauce gets well coated.
SERVING:
Serve and enjoy!
Recipe Summary
Nutrition Facts
Serving size
Calories 449Calories from Fat 198
% Daily Value*
Total Fat 23 g35.4%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol
Sodium 940 mg39.17%
Total Carbohydrates 30 g10%
Dietary Fiber 4 g16%
Sugars 7 g
Protein 36 g72%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
