|1||Package (8 pieces) Maple Leaf Prime Naturally® Raised Without Antibiotics Boneless, Skinless Chicken|
|2 tbsp||(30 mL) Soy sauce|
|1 tsp||5 mL) Chinese five spice powder|
|2 tbsp||(30 mL) Cornstarch|
|2 tbsp||(30 mL) Vegetable oil|
|1 tbsp||(15 mL) Sriracha hot sauce|
|1 tbsp||(15 mL) Hoisin sauce|
|1 tsp||(5 mL) Sesame oil|
|1 tbsp||(15 mL) Sweet Thai chili sauce|
|1 tbsp||(15 mL) Ketchup|
|1||Clove garlic, minced|
|Toasted sesame seeds, optional|
|Green onions, finely chopped, optional|
|Fresh red chilies, finely chopped, optional|
PLACE chicken pieces in a large bowl. Add soy sauce and toss to coat. Sprinkle with Chinese five spice powder and cornstarch and toss again.
HEAT oil in a large non-stick skillet over high heat. When oil is hot, add chicken and cook, stirring for 8-10 minutes or until golden brown, very crisp on the outside and internal temperature of chicken has reached 165°F (74°C). Remove pan from the heat.
WHISK together sriracha, hoisin, sesame oil, Thai chili sauce, ketchup and garlic in a large bowl. Add chicken pieces and toss to coat. Serve immediately sprinkled with sesame seeds, green onions and chopped chilies, if using.
Serve with stir fried vegetables and steamed rice.
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