Manchurian Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients:1 lb of boneless skinless chicken breast, cut into 1 inch pieces1 inch piece of ginger, peeled and minced6 large cloves of garlic, finely minced1 medium onion, finely chopped1 large stem celery (cut cross size)1 green pepper (cut in cubes)1 red pepper (cut in cubes)1 large bok choy (separate stem from leaves)8-10 snow peas8 button mushrooms6 small green chilies, cut in half lengthwise1 tsp chili powder4 tbsp soy sauce (light or low sodium is fine)2 tbsp cornstarch1 cup of water½ cup of canola oilsalt and pepper to tastecilantro leaves, finely chopped for garnishtoasted sesame seeds for garnish
Method:
Marinate the chicken pieces with salt, pepper and half of garlic and ginger. Mix well to combine and let sit in the refrigerator for at least 2 hours. This can be done using a plastic zip bag.
Wash vegetables (except mushroom) thoroughly and soak in salt water for 10 mins * Drain vegetables
Rinse mushrooms under running water and place on paper towel
In a large skillet, add the oil and heat on medium.
Combine the cornstarch and the water.
Mix thoroughly to create a smooth batter. Pour the mixture over the marinated chicken and coat well. Fry the chicken pieces until golden brown and crispy on all sides. This can be done in batches so as not to overcrowd the pan. Drain well and set aside until needed.
Remove excess oil from pan
Add the chilies, onion and the remaining garlic and ginger. Stir fry this for 4-5 minutes until the onions start to brown.
Add the grean and red pepper, celery and snow peas and stem of bok choy and mushrooms and stir fry til juice is evident
Add the chili powder, soy sauce and tomato ketchup. Reduce the heat to low and check the seasoning.
Add the crispy chicken pieces; they will soften slightly as they absorb the sauce.
Add the bok choy green leaf If your sauce is too thick, add water if needed. Garnish with toasted sesame seeds and cilantro
Number of Servings: 6
Recipe submitted by SparkPeople user BURNO1955.
Marinate the chicken pieces with salt, pepper and half of garlic and ginger. Mix well to combine and let sit in the refrigerator for at least 2 hours. This can be done using a plastic zip bag.
Wash vegetables (except mushroom) thoroughly and soak in salt water for 10 mins * Drain vegetables
Rinse mushrooms under running water and place on paper towel
In a large skillet, add the oil and heat on medium.
Combine the cornstarch and the water.
Mix thoroughly to create a smooth batter. Pour the mixture over the marinated chicken and coat well. Fry the chicken pieces until golden brown and crispy on all sides. This can be done in batches so as not to overcrowd the pan. Drain well and set aside until needed.
Remove excess oil from pan
Add the chilies, onion and the remaining garlic and ginger. Stir fry this for 4-5 minutes until the onions start to brown.
Add the grean and red pepper, celery and snow peas and stem of bok choy and mushrooms and stir fry til juice is evident
Add the chili powder, soy sauce and tomato ketchup. Reduce the heat to low and check the seasoning.
Add the crispy chicken pieces; they will soften slightly as they absorb the sauce.
Add the bok choy green leaf If your sauce is too thick, add water if needed. Garnish with toasted sesame seeds and cilantro
Number of Servings: 6
Recipe submitted by SparkPeople user BURNO1955.
Nutritional Info Amount Per Serving
- Calories: 231.0
- Total Fat: 10.7 g
- Cholesterol: 43.8 mg
- Sodium: 698.6 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 2.7 g
- Protein: 20.1 g
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