365 More Ways to Cook Chicken (365 ways) (49 page)

Prep: 10 minutes Cook: 9 to 10 minutes Serves: 6

Bottled sweet-and-sour sauce makes this Chinese restaurant favorite a breeze to make at home.

• ⅓ cup cornstarch
  

• ½ teaspoon salt
  

• ½ teaspoon freshly ground pepper
  

• 2 egg whites, beaten until frothy
  

• 1 pound skinless, boneless chicken thighs or breasts, cut into 1-inch chunks
  

• 5 tablespoons vegetable oil
  

• 1 large onion, cut into 12 wedges
  

• 1 large green bell pepper, cut into 1-inch squares
  

• 1 (5-ounce) can sliced water chestnuts, drained
  

• 1 medium tomato, seeded and cut into 1-inch chunks
  

• 1 (8-ounce) can pineapple chunks in juice, juice reserved
  

• 1 cup bottled sweet-and-sour sauce
  

• 1 tablespoon rice vinegar or cider vinegar
  

1.
Combine cornstarch, salt, and pepper in a plastic bag. A few pieces at a time, dip chicken in beaten egg whites, then shake in cornstarch-filled bag to coat.

2.
In a wok or large frying pan, heat
¼
cup of oil and stir-fry chicken over medium-high heat until golden brown and crisp, 4 to 5 minutes. Use a slotted spoon to remove chicken from pan.

3.
Add remaining 1 tablespoon oil to wok and stir-fry onion and bell pepper over high heat 2 minutes. Add water chestnuts, tomato, pineapple chunks and juice, sweet-and-sour sauce, and vinegar. Cook 2 minutes. Return chicken to pan and cook 1 minute, until heated through.

Prep: 10 minutes Cook: 5 to 6 minutes Serves: 4

There is a double hit of ginger here, giving both hot and sweet character to the dish.

• 1 cup chicken broth
  

• 1 tablespoon soy sauce
  

• 2 teaspoons cornstarch
  

• 2 teaspoons Chinese hot chili oil
  

• 3 tablespoons vegetable oil
  

• 1 pound skinless, boneless chicken breasts or thighs, cut into thin strips
  

• 2 garlic cloves
  

• 3 tablespoons minced fresh ginger
  

• 1 bunch scallions, thinly sliced lengthwise, then cut into 2-inch lengths
  

• 2 tablespoons chopped crystallized ginger
  

• 2 tablespoons chopped cilantro (optional)
  

1.
In a small bowl, combine broth, soy sauce, cornstarch, and chili oil. Stir to dissolve cornstarch. Set sauce aside.

2.
In a wok or large frying pan, heat vegetable oil over high heat. Add chicken and stir-fry until chicken is just white, 2 to 3 minutes. Add garlic, ginger, and scallions. Stir-fry 1 minute.

3.
Stir sauce briefly to blend cornstarch. Add to wok and cook, stirring, until sauce thickens, about 2 minutes. Serve at once, garnished with crystallized ginger and cilantro, if desired.

Prep: 15 minutes Stand: 30 minutes Cook: 5 to 6 minutes Serves: 4

• 2 garlic cloves, minced
  

• 3 tablespoons soy sauce
  

• 1 tablespoon grated orange zest
  

• 2 teaspoons dark Asian sesame oil
  

• ¼ teaspoon crushed hot red pepper
  

• ¾ pound skinless, boneless chicken breasts or thighs, cut into thin strips
  

• 2 teaspoons cornstarch
  

• ½
  cup orange juice
  

• 2 tablespoons peanut or other vegetable oil
  

• 1 tablespoon minced fresh ginger
  

• 6 ounces sugar snap peas, trimmed (about 2 cups)
  

• 1 red bell pepper, cut into thin strips
  

• ½
  cup sliced scallions
  

1.
In a small bowl, combine garlic, soy sauce, orange zest, sesame oil, and hot pepper. Place chicken in a shallow dish and coat with half of garlic-soy mixture. Cover and refrigerate 30 minutes to 1 hour. Stir cornstarch and orange juice into remaining garlic mixture. Reserve for sauce.

2. In a wok or large frying pan, heat oil over high heat. Add chicken and stir-fry 2 minutes. Add ginger, peas, and bell pepper. Stir-fry until pepper is crisp-tender and chicken is white throughout, 2 to 3 minutes. Add scallions and reserved sauce and cook, stirring, 1 minute. Serve at once.

prep: 15 minutes Stand: 10 to 15 minutes Cook: 7 minutes Serves: 4

Nam pla
is Thai fish sauce, a common seasoning ingredient and condiment in the Thai kitchen. It is available at Asian markets and in many large supermarkets.

• ½ pound Asian rice noodles or capellini
  

• ¼ cup nam pla (Thai fish sauce)
  

• 3 tablespoons lime juice
  

• 2 tablespoons sugar
  

• 1 tablespoon soy sauce
  

• 1 teaspoon grated lime zest
  

• 3 tablespoons peanut or other vegetable oil
  

• 2 garlic cloves, minced
  

• 1 jalapeño pepper, minced
  

• ½ pound chicken breast fillets, thinly sliced
  

• ½ pound shiitake mushrooms, stemmed, caps thinly sliced
  

• ⅓ cup thinly sliced scallions
  

• ½ pound kale, shredded
  

• 8 cups shredded romaine lettuce
  

• ⅓ cup chopped cilantro
  

• ¼ cup chopped roasted peanuts
  

1.
If using Asian rice noodles, place in a bowl and cover with boiling water. Let stand 10 to 15 minutes to soften. If using capellini, cook and drain according to package directions.

2.
In a small bowl, combine nam pla, lime juice, sugar, soy sauce, and lime zest. Set sauce aside.

3.
In a wok or large frying pan, heat oil over high heat. Add garlic, jalapeño, and chicken and stir-fry 1 minute. With a slotted spoon, remove from wok. Add mushrooms and scallions to wok and stir-fry 2 minutes. Add kale and stir-fry until wilted, about 2 minutes. Return chicken to pan. Add sauce and cook 2 minutes.

4.
Toss chicken and sauce with noodles. Serve on a bed of lettuce, with cilantro and peanuts sprinkled on top.

Prep: 10 minutes Cook: 5 minutes Serves: 4

• 1 pound skinless, boneless chicken breasts, cut into thin strips
  

• ¼ teaspoon salt
  

• ⅛ teaspoon freshly ground pepper
  

• 1 tablespoon ground coriander
  

• 3 tablespoons vegetable oil
  

• ¾ pound slender asparagus spears, cut diagonally into 1
  ½
  -inch pieces
  

• 1 cup reduced-sodium chicken broth
  

• 1½ tablespoons lemon juice
  

• ½ cup thinly sliced scallions
  

• 2 teaspoons grated lemon zest
  

1.
Season chicken with salt, pepper, and coriander.

2.
In a wok or large frying pan, heat oil over high heat. Add chicken and stir-fry 2 minutes. Add asparagus and stir-fry 1 minute. Add broth and cook 2 minutes, or until chicken is white throughout and asparagus is crisp-tender. Stir in lemon juice, ¼ cup of scallions, and 1 teaspoon of lemon zest. Serve at once, garnished with remaining scallions and lemon zest.

Prep: 10 minutes Cook: 6 minutes Serves: 4 to 6

Use whatever tart red apples are available in your area. I like to serve this quick curry over wild rice or a mix of long-grain white and wild rice.

• ½ cup apple cider
  

• 2 tablespoons soy sauce
  

• 1½ tablespoons Calvados or brandy
  

• 2 tablespoons cider vinegar
  

• 2 teaspoons cornstarch
  

• ½ teaspoon ground coriander
  

• ¼ teaspoon cayenne
  

• 2 teaspoons curry powder
  

• ¼ cup vegetable oil
  

• 1 pound skinless, boneless chicken breasts or thighs, cut into thin strips
  

• 1 large celery rib, thinly sliced
  

• 1 large tart red apple, cored and thinly sliced
  

• ½ cup coarsely chopped walnuts
  

1.
In a small bowl, stir together cider, soy sauce, Calvados, vinegar, cornstarch, coriander, cayenne, and 1 teaspoon of curry powder. Set sauce aside.

2.
Season chicken with remaining 1 teaspoon curry powder. In a wok or large frying pan, heat 2 tablespoons of oil over high heat. Add chicken and stir-fry 2 minutes. With a slotted spoon, remove chicken from pan.

3.
Add remaining 2 tablespoons of oil to wok. Add celery and apple and stir-fry 2 minutes. Return chicken to pan. Stir sauce briefly to blend cornstarch, add, and cook, stirring, until thickened, about 2 minutes. Stir in walnuts and serve.

Prep: 15 minutes Cook: 5½ minutes Serves: 4

• 1 cup chicken broth
  

• ½ cup tangerine juice
  

• 2 tablespoons soy sauce
  

• 1 tablespoon rice wine vinegar
  

• 1 tablespoon cornstarch
  

• 1 pound skinless, boneless chicken breasts or thighs, cut into thin strips
  

• 1 teaspoon ground cumin
  

• ¼ teaspoon cayenne
  

• 3 tablespoons vegetable oil
  

• ⅓ cup slivered almonds
  

• 1 tablespoon grated tangerine zest
  

• 1 large garlic clove
  

• 2 small tangerines, sectioned and seeded
  

• ½ cup thinly sliced scallions