Zutaten für Chili Chicken
- Chicken Breasts
- Sea Salt
- Umeboshi Vinegar
- 1 tbsp sesame oil
- Agave Nectar
- Arrowroot
- 2 tbsp grapeseed oil
- Dried Chilies
- Gingerroot
- 2 minced shallots
- Garlic Cloves
- 1/2 cup water
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Zubereitung von Chili Chicken
- In a medium-sized bowl, season 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces, with 1 tsp salt, 1 tbsp finely chopped umeboshi plum, 1 tbsp sesame oil, 2 tbsp agave nectar, and 2 tbsp arrowroot powder. Mix well and let marinate for at least 10 minutes.
- In a large skillet or wok, heat 2 tbsp grapeseed oil over high heat.
- Add 10-12 dried red chilies (adjust to your spice preference) and fry until reddish-brown and fragrant, about 2 minutes. Remove the chilies and set aside, reserving some of the chili oil in the pan.
- Add the marinated chicken to the skillet and stir-fry for 3 minutes, until lightly browned.
- Add 1 tbsp grated ginger, 2 minced shallots, 4 minced cloves garlic, and 1/2 cup water to the skillet. Cook for 7-8 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Stir in the reserved fried chilies.
- Serve immediately over a bed of Napa cabbage and sautéed shiitake mushrooms. Garnish with extra sesame seeds (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
2g
Fat
15g
Carbs
1g
