This dish can be made with or without gravy.
2 lbs of chicken breast
1 tbsp ginger and garlic
salt to taste
1/2 tsp black pepper
Marinate and keep aside for 20 min
Sauce Ing:
5 tbsp soy sauce
1/2 cup chicken stock
3 tbsp ketchup
2 tsp hoisin sauce
1 tsp thick soy sauce
3 tsp brown sugar
2 tsp Sriracha
1 tsp red crushed peppers
1 tsp black pepper
2 tsp cornstarch
For garnish
2 tbsp peanuts
3 to 4 dried thai chili peppers
Cut the chicken breast in cubes and marinate with ginger, garlic, salt and pepper. Keep it on the side for later use. For the sauce, mix the soy sauce, chicken stock, ketchup, hoisin sauce, thick soy sauce, brown sugar, Sriracha sauce, red pepper flakes, black pepper, and the corn starch mix this really well making sure you don’t have any lumps from the corn starch. Keep this sauce aside for later use. In a big pan add the olive oil until it is nice and hot, then go ahead and pan fry the chicken till it is cooked through. Once the chicken is cooked through add the sauce and put it on the highest setting of the stove. At this time you can choose if you want to make the gravy thick or thin by adding a little water.
For the garnish add just a bit of olive oil add the peanuts and the dried chili peppers and saute it for just a min until the peanuts have some color on it and add it on top of the chicken.

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