Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 onion, chopped
- 1/2 cup Meigan Cai (preserved mustard greens)
- 1/4 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 1 tbsp cornstarch mixed with 1 tbsp water
- Salt and pepper, to taste
Special equipment needed:
- Wok or large skillet
- Slotted spoon
Step-by-step instructions:
1. In a large bowl, toss the chicken pieces with 1/2 cup cornstarch until evenly coated.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the chicken and cook until golden brown and crispy, about 5-7 minutes. Use a slotted spoon to transfer the chicken to a plate and set aside.
3. In the same wok or skillet, add the chopped red and green bell peppers and onion. Cook for 2-3 minutes, until slightly softened.
4. Add the Meigan Cai, ketchup, rice vinegar, brown sugar, soy sauce, and chicken broth to the wok or skillet. Stir to combine and bring to a simmer.
5. Add the cornstarch-water mixture to the wok or skillet and stir until the sauce thickens, about 2-3 minutes.
6. Add the cooked chicken back to the wok or skillet and toss to coat in the sauce. Season with salt and pepper, to taste.
7. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 15g
Carbohydrates: 40g
Protein: 30g
Sodium: 1200mg
Sugar: 22g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Meigan Cai can be substituted with pickled mustard greens or sauerkraut.
Variations:
- Add pineapple chunks for a tropical twist.
- Use honey instead of brown sugar for a sweeter sauce.
- Add crushed red pepper flakes for a spicier dish.
Tips and tricks:
- Make sure the chicken is dry before coating it in cornstarch to ensure a crispy texture.
- Use a slotted spoon to transfer the chicken to a plate to avoid excess oil.
- Adjust the amount of sugar and vinegar to your taste preference.
- Serve with steamed vegetables for a healthier meal.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on a platter with a garnish of chopped green onions.
Garnishes:
Chopped green onions or sesame seeds.
Pairings:
Steamed rice or noodles.
Suggested side dishes:
Steamed broccoli or stir-fried bok choy.
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water.
- If the chicken is not crispy, increase the heat and cook for a few more minutes.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to avoid foodborne illness.
Food history:
Meigan Cai, also known as pickled mustard greens, is a popular ingredient in Chinese cuisine. It is made by fermenting mustard greens with salt and spices.
Flavor profiles:
Sweet, sour, and savory.
Serving suggestions:
Serve hot with steamed rice and a side of vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese