Sweet and spicy, a perfect combination. This is so easy to prepare with the Prime stir-fry portions, and it’s a meal in a bowl.
|1 tsp||(5 mL) Sriracha or Sambal chili paste|
|1/3 cup||(5 mL) Sriracha or Sambal chili paste|
|1/4 cup||(60 mL) Brown sugar|
|1 tsp||(5 mL) Soy sauce|
|1/4 cup||(60 mL) Rice or white vinegar|
Vegetable or peanut oil for frying
2 Maple Leaf Prime Naturally® Portions Stir Fry Chicken
1 Egg, beaten
½ cup (125 mL) Cornstarch
Salt and pepper
2 cups (500 mL) Cooked white rice, hot
1 Green onion, sliced
2 tsp (10 mL) Toasted sesame seeds (optional)
½ Red chili, thinly sliced (optional)
WHISK together all of the ingredients for the sauce in a small saucepan. Bring to a boil. Reduce heat and simmer for 15-20 minutes or until syrupy. Transfer sauce to a large bowl and set aside.
HEAT ½” (1 cm) of oil in a large pot, Dutch oven or wok.
TOSS chicken portions in beaten egg in a small bowl. Place cornstarch in another medium sized bowl. Season with salt and pepper. Toss egg-coated chicken into the cornstarch. Shake off any excess starch and shallow-fry for 4-5 minutes until golden brown and crispy. Chicken should be cooked to an internal temperature of 165°F (74°C). Remove from the pan using a slotted spoon and place on paper towel lined plate to drain.
ADD chicken to the prepared sauce and toss to coat. Serve chicken garnished with green onions, sesame seeds and red chillies.
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