Panda Express Fire Cracker Chicken
12 oz marinated chicken breast, cut into 1 inch pieces
2 Tbsp vegetable oil
1 tsp sesame oil
1 red bell pepper, diced
1 yellow bell pepper, diced
1/2 sweet onion, diced
2 garlic cloves, minced
1 tsp ground ginger (fresh is better if you have it)
2 tsp crushed red chili pepper
1 Tbsp black beans sauce
1 tsp mirin
1 Tbsp soy sauce (NOTE)
1 Tbsp teriyaki sauce
1 tsp sriracha, optional if you like more heat
1 Tbsp cornstarch mix (equal parts cornstarch powder and water)
2 scallions, diced, as an optional topper for color
Marinade:
12 oz chicken breast, cut into 1 inch pieces
1 1/2 tsp cornstarch
1/2 tsp salt
1 egg white
1 tsp vegetable oil
1. Stir together vegetable oil, egg white, cornstarch and salt in a
mixing bowl. Add chicken, and mix, making sure to coat all of the
chicken with the marinade. Cover and refrigerate for 15 minutes to
marinate. PREP EVERYTHING ELSE while the meat marinates because the
recipe goes together fast.
2. Heat vegetable oil in a large wok (or non stick skillet) over a high
flame. Add marinated chicken and stir quickly, separating the meat and
then cook for approximately 1 minute. Remove cooked chicken and drain well.
3. Add onion, bell peppers, garlic, ginger, chili pepper and black beans
into the heated skillet. Stir for 1 minute.
4. Add cooked chicken, cooking wine, soy sauce, teriyaki sauce, sriracha
and cornstarch mix with water. Stir until the sauce boils and thickens.
Add sesame oil and continue stirring until the ingredients are
thoroughly mixed and cook through, about 3 to 4 minutes. Place finished
product on a dish and serve with brown rice.
Makes: 4 - 1 cup servings
NOTE: If using Kikkoman brands and use low sodium teriyaki sauce and soy
sauce instead of the regular ones you can reduce the sodium content by
159 mg per serving.
Nutritional Information per Serving: Calories 257, Protein 28 gr, Fat 12
gr, Sat Fat 3 gr, Carb. 6 gr, Sugar 2 gr, Sodium 851 mg, Chol. 72 mg
Posted by: Darlene BC <dsharple@shaw.ca>
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