Wednesday, January 14, 2015

Lighter Crispy Hunan Chicken

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Not eating rice (or eating a very limited amount of rice) is a huge adjustment for Chris and me. I'd say we make rice at least twice a week to accompany our meals since we usually eat Mexican or Asian dishes that just beg to be eaten over or with rice. But now that we're vowing to eat a little healthier, rice was the first thing to go from our dinners.
Luckily this Lighter Crispy Hunan Chicken was so flavorful and filling that it didn't scream to be served with rice. I mean, obviously it would have been better if it were sitting on a bed of rice to sop up all the juices, but we easily did without it. The chicken in this dish is extremely crispy, but I didn't need a ton of oil to get it that way. Just a little egg, a little cornstarch and a tad of oil were all I needed to get a rich crust. This is a great weeknight dinner dish that will have everyone going back for more. Enjoy!

Printable Recipe


Chicken marinade:
  • 1 tbsp. soy sauce
  • 1 egg, beaten
  • Salt and pepper, to taste
  • 1 tbsp. cornstarch
  • 1 lb. boneless, skinless chicken tenders, cut into 1" pieces
  • 1/4 cup chicken broth or water
  • 1 tbsp. cornstarch
  • 2 tbsp. soy sauce
  • 1 1/2 tbsp. rice vinegar
  • 1 tsp. garlic, minced
  • 1/8 tsp. ginger
  • 1 tsp. hoisin sauce
  • 1/4 tsp. sesame oil
  • 1/4 tsp. sugar
  • 1/4 tsp. pepper
  • Dash crushed red pepper flakes
Remaining ingredients:
  • 3 tbsp. canola oil
  • 1 onion, sliced
  • 2 cups frozen cut broccoli
  • Cooked white or brown rice, for serving (optional)
For the chicken: In a medium bowl, whisk the soy sauce, egg, salt, pepper, and cornstarch. Add the chicken pieces and toss to coat. Let sit for 15 minutes.

For the sauce: Meanwhile, mix the sauce ingredients together. Combine the chicken broth/water, soy sauce, rice vinegar, garlic, ginger, hoisin sauce, sesame oil, sugar, pepper and crushed red pepper in a small bowl and whisk until combined. Set aside.

Heat the canola oil in a large skillet over medium heat. Add the chicken in an even layer and cook for 3-4 minutes per side, until crispy and cooked through. Repeat in batches if all the chicken will not fit in the pan in an even layer, adding a little more oil if necessary. Once the chicken is cooked, put it in a bowl and set aside.

Add the onions to the skillet with the remaining oil, adding another tablespoon of oil if necessary. Cook for 5 minutes or until tender. Add the broccoli and cook until warmed through, about 3 minutes. Add the sauce mixture to the pan and bring to a boil. Add the chicken and toss to coat. Lower the heat to low and stir until sauce is thickened. Serve over rice, if desired.

Source: SK Original

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