Chinese, Poultry

Chinese Spicy Chicken

0 comments

Chinese Spicy Chicken or Le Tze Gee to use the ethnic title, is a dish that will challenge your taste with subtle hints of spice rather than heavy doses of it. Some spicy dishes are too heavy in one spice or another and that overpowers all other tastes. Chinese are far more subtle in their use of spices and when this dish is prepared properly, your taste buds are invaded with a variety of subtle tastes that combine to make this one of the best Chinese chicken recipes.

Chinese Spicy ChickenIngredients

1/2 cup vegetable Oil
2 Chicken breast fillets
1 Tbsp Sherry
1 Tbsp light soy sauce
1 Tbsp corn starch (Cornflour)
1 can bamboo shoots, diced
2 Tbsp Hoison sauce
1/2 tsp crushed red pepper
1 Tbsp scallion (Spring onions), chopped
1 tsp Ginger, freshly grated

Instructions

Cube chicken.
Mix sherry, soy sauce and corn starch. (Corn flour)
Marinate chicken in cornstarch mixture for 15 minutes.
Heat oil.
Add chicken and cornstarch mixture, stir-fry for 2 minutes.
Remove chicken.
Add bamboo shoots, hoison sauce, scallion, ginger and crushed red peppers.
Stir well, then add chicken and serve.
This dish is enhanced when served with a glass of dry white wine, especially a Sauvignon Blanc.

Chinese Spicy Chicken

Chinese Spicy Chicken or Le Tze Gee to use the ethnic title, is a dish that will challenge your taste with subtle hints of spice rather than heavy doses of it. Some spicy dishes are too heavy in one spice or another and that overpowers all other tastes. Chinese are far more subtle in their use of spices and when this dish is prepared properly, your taste buds are invaded with a variety of subtle tastes that combine to make this one of the best Chinese chicken recipes.

  • 1/2 cup vegetable Oil
  • 2 Chicken breast fillets
  • 1 Tbsp Sherry
  • 1 Tbsp light soy sauce
  • 1 Tbsp corn starch (Cornflour)
  • 1 can bamboo shoots (diced)
  • 2 Tbsp Hoison sauce
  • 1/2 tsp crushed red pepper
  • 1 Tbsp scallion (Spring onions, chopped)
  • 1 tsp Ginger (freshly grated)
  1. Cube chicken.
  2. Mix sherry, soy sauce and corn starch. (Corn flour)
  3. Marinate chicken in cornstarch mixture for 15 minutes.
  4. Heat oil.
  5. Add chicken and cornstarch mixture, stir-fry for 2 minutes.
  6. Remove chicken.
  7. Add bamboo shoots, hoison sauce, scallion, ginger and crushed red peppers.
  8. Stir well, then add chicken and serve.
  9. This dish is enhanced when served with a glass of dry white wine, especially a Sauvignon Blanc

chinese spicy chicken

Leave a Comment

Discover the faster, easier to prepare Vegan meats