Ingredients with Measurements:
-1 tablespoon vegetable oil
-1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
-1 onion, diced
-2 cloves garlic, minced
-1 teaspoon fresh ginger, grated
-1 red bell pepper, diced
-1 cup frozen peas
-1 cup frozen corn
-1/2 cup chicken broth
-1/4 cup soy sauce
-1/4 cup hoisin sauce
-1/4 cup rice wine vinegar
-1/4 cup cornstarch
-1/4 cup water
-1/4 teaspoon white pepper
-1/4 teaspoon ground black pepper
-1/4 teaspoon salt
-1/4 teaspoon Chinese five-spice powder
-1/4 teaspoon sesame oil
-1 package refrigerated pie crusts
Special Equipment Needed:
-Skillet
-Mixing bowl
-Whisk
-9-inch pie plate
Step-by-Step Instructions:
1. Preheat oven to 375 degrees F.
2. Heat oil in a large skillet over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes.
3. Add onion, garlic, ginger, bell pepper, peas, and corn to the skillet. Cook until vegetables are tender, about 5 minutes.
4. In a small bowl, whisk together chicken broth, soy sauce, hoisin sauce, rice wine vinegar, cornstarch, water, white pepper, black pepper, salt, Chinese five-spice powder, and sesame oil.
5. Pour sauce over chicken and vegetables and stir to combine. Cook until sauce is thickened, about 5 minutes.
6. Transfer chicken and vegetable mixture to a 9-inch pie plate.
7. Unroll one of the pie crusts and place it over the top of the pie plate. Cut off any excess dough.
8. Place the second pie crust over the top of the pie plate and press the edges together to seal. Cut off any excess dough.
9. Cut several slits in the top of the pie crust to allow steam to escape.
10. Bake for 25-30 minutes, or until crust is golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 375 degrees F
Serving Size: 8
Nutritional Information (per serving):
Calories: 270
Fat: 10g
Carbohydrates: 28g
Protein: 15g
Substitutions for Ingredients:
-Vegetable oil: canola oil, olive oil, or butter
-Chicken breasts: chicken thighs or turkey
-Onion: shallot or leek
-Garlic: garlic powder
-Ginger: ground ginger
-Red bell pepper: green bell pepper
-Frozen peas: fresh or canned peas
-Frozen corn: fresh or canned corn
-Chicken broth: vegetable broth
-Soy sauce: tamari or coconut aminos
-Hoisin sauce: teriyaki sauce
-Rice wine vinegar: white wine vinegar or apple cider vinegar
-Cornstarch: arrowroot powder
-White pepper: black pepper
-Salt: to taste
Variations:
-Add other vegetables such as mushrooms, carrots, or celery
-Substitute other proteins such as beef, pork, or shrimp
-Add other seasonings such as cumin or chili powder
Tips and Tricks:
-Be sure to cut the chicken into small cubes so that it cooks quickly and evenly.
-If the sauce is too thick, add a bit more chicken broth or water.
-If the sauce is too thin, add a bit more cornstarch.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or in a 350 degree F oven until heated through.
Presentation Ideas:
Serve with a side of steamed rice or noodles.
Garnishes:
Garnish with chopped green onions or cilantro.
Pairings:
Pair with a crisp white wine or a light beer.
Suggested Side Dishes:
-Steamed rice
-Fried rice
-Noodles
-Stir-fried vegetables
Troubleshooting Advice:
-If the crust is not browning, cover the edges with foil to prevent burning.
-If the sauce is too thick, add a bit more chicken broth or water.
-If the sauce is too thin, add a bit more cornstarch.
Food Safety Advice:
Be sure to cook chicken to an internal temperature of 165 degrees F before serving.
Food History:
Chinese chicken pot pie is a modern take on the classic American dish. It combines the flavors of Chinese cuisine with the comforting flavors of a traditional pot pie.
Flavor Profiles:
This dish has a savory flavor with hints of sweetness from the hoisin sauce and a slight spice from the Chinese five-spice powder.
Serving Suggestions:
Serve with a side of steamed rice or noodles.
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