Recipe of Quick Stir-Fried Chicken Breasts in Chili Sauce
Hello everybody, it's John, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Steps to Prepare Favorite Stir-Fried Chicken Breasts in Chili Sauce. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Stir-Fried Chicken Breasts in Chili Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stir-Fried Chicken Breasts in Chili Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Stir-Fried Chicken Breasts in Chili Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have Stir-Fried Chicken Breasts in Chili Sauce using 20 ingredients and 6 steps. Here is how you cook that.
This chicken chili dish was inspired by traditional ebi chili (chili shrimp).
Since I don't like spicy food so much, I used just a small amount of Doubanjiang spicy bean paste. Please adjust the amount to your liking.
You can substitute olive oil with vegetable oil. I just used olive oil to use it up. Recipe by Maetomo
Ingredients and spices that need to be Take to make Stir-Fried Chicken Breasts in Chili Sauce:
- 2 Chicken breasts
- 1/2 tbsp Sake
- 1 Katakuriko
- 1 generous amount Olive oil
- Seasoning ingredients ①
- 4 tsp Grated ginger
- 1 tsp Grated garlic
- 1 tsp Doubanjiang
- 4 tbsp Ketchup
- Seasoning ingredients ②
- 1 tbsp Olive oil
- 120 ml Water
- 1 tsp Chicken soup stock granules
- 2 tbsp Sake
- 4 tsp Sugar
- 1 dash Pepper
- 1 tsp Katakuriko
- Side dish
- 1 Cabbage
- 1 dash Salt and pepper
Instructions to make Stir-Fried Chicken Breasts in Chili Sauce
- Poke the chicken breasts with a bamboo skewer. Slice diagonally into bite-sized pieces. Sprinkle with the sake and leave it for about 1 hour to make the chicken tender.
- Coat the chicken from Step 1 with katakuriko. Heat oil in a frying pan, and fry the chicken until golden brown. Remove from the pan.
- Stir-fry the cabbage as a side dish in the remaining oil from Step 2. Season with salt and pepper, and serve on a plate. Combine the seasoning ingredients ② and set aside.
- Add the seasoning ingredients ① to the pan. Turn on the heat to medium, and cook the sauce without burning. When the oil turns clear red, the sauce is ready. Turn off the heat.
- Add in the seasoning from Step 2 and mix well. When blended well, turn the heat back on to medium, and cook until the sauce becomes thick.
- Return the chicken from Step 2 to the pan, and coat well with the sauce. Serve on a plate lined with cabbage, and you're done.
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