Yu Shiang Chicken Recipe
Asian chicken recipes are one of the best chicken recipes in the world and Yu shiang chicken is one of the best out there, this recipe guide would show you how easy it is to make your own at home.
Equipment
- 1 Nonstick skillet
- 1 Pan
Ingredients
- 2 boneless skinless chicken breasts, sliced into thin slivers
- 1 tablespoon low-sodium light soy sauce
- 1 tablespoon Shao Xing rice wine
- 1/4 teaspoon kosher salt
- 1 tablespoon potato starch
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 1/2 red bell pepper sliced into thin strips
- 1/2 green bell pepper sliced into thin strips
- 1/2 onion sliced into thin strips
- 2 scallions sliced into 1-inch pieces
- 2 tablespoons Sichuan pickled chili pepper
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/4 cup chicken broth
Instructions
- In a large bowl, combine the soy sauce, rice wine, salt, potato starch, and sesame oil. Add the chicken and toss to coat. Let marinate for at least 15 minutes.
- In a separate bowl, whisk together the pickled chili pepper, sugar, cornstarch, and chicken broth to make the sauce.
- Heat a large skillet or wok over high heat and add the vegetable oil. Once the oil is hot, add the garlic and ginger and stir-fry for 30 seconds.
- Add the chicken to the skillet and stir-fry for 2-3 minutes until cooked through. Remove the chicken from the skillet and set aside.
- Add the bell peppers and onion to the skillet and stir-fry for 2-3 minutes until slightly softened.
- Add the scallions and stir-fry for 1 minute.
- Return the chicken to the skillet and add the sauce. Stir-fry for 1-2 minutes until the sauce has thickened and everything is well coated.
- Serve hot with steamed rice.