CHINESE CHICKEN AND PEPPER STIR FRY WITH PEA PODS

Ingredients

The Marinade:

10 cloves garlic, chopped

1 tablespoon ginger root, peeled and minced

⅓ cup soy sauce

⅓ cup hoisin sauce

¼ cup rice wine vinegar

3 tablespoons brown sugar

1 tablespoon sriracha sauce

2 tablespoons sesame oil

3-3 ½ pounds boneless, skinless chicken thighs

 

The Dish:

2 tablespoons coconut or peanut oil

1 large onion, cut into ½” thick strips

1 green bell pepper, cut into ½” thick strips

1 red bell pepper, cut into ½” thick strips

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons corn starch

½ cup water

2 cups pea pods, stringed

½ cup frozen edamame beans, thawed

4 cups sushi rice, cooked to package directions (add 1 teaspoon salt to the cooking water)

¼ cup scallions, chopped

2 teaspoons black and white sesame seeds

¼ cilantro leaves

 

Instructions

Combine the garlic, ginger, soy, hoisin, vinegar, brown sugar, sriracha, and sesame oil in a small bowl and whisk to combine.  Place the chicken thighs in a large ziplock bag and pour the marinade in.  Close the bag and massage the marinade into the chicken until well coated.  Place in the refrigerator and let marinate for at least 3 hours or overnight.  Remove the chicken from the fridge and bring to room temperature before cooking.

Heat the oil in a large deep skillet or wok over medium high heat.  Remove the chicken from the marinade (reserve the excess marinade) and sear the chicken on both sides until lightly browned.  Note the oil may spatter slightly.  Remove the chicken and set aside – it will not be completely cooked through and will cook again in the sauce later.

Add the onions and peppers to the skillet and cook, stirring frequently until softened and fragrant, about 4-5 minutes.  Season with the salt and pepper.

Add the chicken back to the pan along with the reserved marinade.  Bring to a low boil and cook for 4-5 minutes, stirring frequently, until the sauce has reduced by about 1/3 and the chicken is cooked through (160-165 degrees in the center).

Dissolve the corn starch in the water and add it to the pan along with the pea pods and edamame.  Continue cooking, stirring, until the sauce is glossy and coats the chicken and veggies, about 2 minutes.  The pea pods will be bright green and crisp tender.  Serve with the rice (I like to mold it in a small bowl coated with non-stick spray, so it releases easily).  Garnish with scallions, sesame seeds, and cilantro.

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