Ingredients for Kelly's Asian Chicken
- Frying Chicken
- Peanut Oil
- Fresh Garlic
- Dried Hot Red Chili Peppers
- Distilled White Vinegar
- Soy Sauce
- Honey
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How to Make Kelly's Asian Chicken
- Heat 1 tablespoon of oil in a large, heavy skillet over medium-high heat. Add 1.5 lbs boneless, skinless chicken breasts (or 1 whole frying chicken, cut into pieces) and brown well on all sides (about 5-7 minutes).
- Add 6 cloves minced garlic and 1-2 small red chilies, thinly sliced (adjust to your spice preference), and cook for 1 minute until fragrant.
- In a small bowl, whisk together: 1/4 cup reduced-sodium soy sauce (such as San-J Tamari), 2 tablespoons rice vinegar, 1 tablespoon honey or brown sugar, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and 1/2 teaspoon ground ginger.
- Pour sauce over chicken in the skillet. Bring to a simmer, then reduce heat to medium-low and cook for 5-7 minutes, or until the chicken is cooked through and the sauce has thickened, stirring occasionally. If using both white and dark meat, remove white meat first to prevent overcooking.
- Watch carefully to prevent burning. The sauce should coat the chicken and leave a glossy glaze.
- Serve immediately over cooked udon noodles, rice, or pasta. Garnish with sesame seeds (optional).
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
53g
Fat
94g
Carbs
6g
