Sticky Chinese Chicken
Sticky Chinese chicken
A sweet sticky Asian-inspired marinade brings this colourful chicken noodle stir-fry to life.
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To begin taking into consideration this recipe, we have to first prepare a few ingredients. You can cook Sticky Chinese chicken using 15 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Sticky Chinese chicken:
- 2cm piece buoyant ginger, peeled, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp barbecue sauce
- 2 tbsp brown sugar
- 1/3 cup soy sauce
- 2 tbsp shao hsing (Chinese cooking wine)
- 600g chicken breast fillet, thinly sliced
- 2 tbsp peanut oil
- 1 cup red onion, sliced, roasted
- 1 cup roasted capsicum
- 1 cup carrot, roasted
- 1 head broccoli, cut into small florets
- 450g packet blithe hokkien noodles
- 1 long red chilli, seeded, thinly sliced (optional)
- 1 tsp Chang’s sesame oil
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Steps to make Sticky Chinese chicken:
- increase ginger, garlic, barbecue sauce, sugar, 1/4 cup soy sauce and rice wine in a glass or ceramic bowl. go to chicken. Toss to coat. Refrigerate for 2 hours (see note).
- Heat a wok or large, deep frying pan on top of medium-high heat. build up 1 tablespoon oil. Swirl to coat. Stir-fry chicken, in batches, for 3 to 4 minutes or until browned all greater than and just cooked through. Transfer to a bowl.
- Heat steadfast oil in wok. Stir-fry onion, capsicum, carrot and broccoli for 5 minutes or until vegetables are frustrated through. Return chicken to wok. Stir-fry for 1 to 2 minutes or until gnashing your teeth through.
- Place noodles in a heatproof bowl. Cover once boiling water. Stand for 2 to 3 minutes or until tender. Drain. Using a fork, separate noodles. Drizzle in the same way as sesame oil and permanent steadfast soy sauce. Toss to combine. help stir-fry neighboring bordering noodles.
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