Penang Chicken

24 ingredients
10 steps

Ingredients

  • Marinade
  • 2 teaspoons vegetable oil
  • 2 tablespoons soy sauce
  • 1/2 teaspoon sugar
  • 1 tablespoon white wine
  • 1 tablespoon cornstarch
  • 1 teaspoon Asian chili sauce
  • Seasoning Sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon indian curry paste, your choice of heat level
  • 2 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1/4 cup chicken stock or 1/4 cup water
  • Recipe
  • 12 ounces boneless skinless chicken breasts
  • 1/4 cup vegetable oil
  • 1 tablespoon chopped garlic
  • 1 inch piece ginger, peeled and thinly sliced
  • 1 cup onion, large diced
  • 1 red pepper, large diced
  • 3 tablespoons fresh cilantro leaves
  • 4 cups baby bok choy, steamed
  • cooked noodles or rice, for serving

Directions

  1. 1
    Combine Marinade ingredients in a large bowl. Set aside.
  2. 2
    Combine Seasoning Sauce ingredients together. Set aside.
  3. 3
    Cut the chicken into thin slices. Place it in the marinade and mix well. Let sit for at least 30 minutes, then drain off excess marinade before cooking.
  4. 4
    Heat the oil over high heat. Add the chicken and stir fry for 1-2 minutes, until nearly cooked through.
  5. 5
    Remove the chicken with a slotted spoon and set aside.
  6. 6
    Stir fry the garlic and ginger for about 30 seconds, taking care not to burn them.
  7. 7
    Add the onion and red pepper, and stir fry for 2 minutes.
  8. 8
    Return the chicken to the pan, cook for 1 minutes, just until cooked through.
  9. 9
    Mix in the Seasoning Sauce, bring to a boil, then toss in the bok choy and sprinkle on the cilantro.
  10. 10
    Serve over noodles or rice.

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