Tweet
Here's yet another recipe Maria had in her recipe box. I know she gets most of these online and from other boards. This is one of my favorites. Especially if you like some spice. It is quick, easy and delicious! Just passing along the heat. The spice here will give you a good whooshie too, as it has been commonly called.
Spicy Asian Chicken Strips
1 pkg Boneless Chicken Tenders, sliced diagnolly 1" thick strips; Blend in a bowl with a heavy sprinkling of coarse black pepper; 2 Tablespoons Fish Sauce and 1 Tablespoon crushed red chili flakes.
Let stand and marinate while preparing the rest of the ingredients.
In a large skillet, (2-3 times around the pan with olive oil), add 1 teaspoon ground ginger; 2 cloves fresh minced garlic and thinly sliced white onion, as desired.
Heat oil until garlic is aromatic (1-2 minutes).
Add chicken and arrange pieces so each are touching bottom of skillet; Allow to sear for 2-3 minutes and turn to brown opposite side; Drizzle soy sauce lightly over each chicken strip and continue to cook.
Once chicken has been seared evenly on both sides; toss loosely in skillet to blend all flavors; Drizzle each strip lightly with sesame seed oil and continue to toss; Add the green parts of a single bunch of green onions that have been coarsely chopped; (Be sure to exclude the actual onion part here, you want just the green stems); Toss a minute more and serve as desired.
enjoy,
Ben
Spicy Asian Chicken Strips
1 pkg Boneless Chicken Tenders, sliced diagnolly 1" thick strips; Blend in a bowl with a heavy sprinkling of coarse black pepper; 2 Tablespoons Fish Sauce and 1 Tablespoon crushed red chili flakes.
Let stand and marinate while preparing the rest of the ingredients.
In a large skillet, (2-3 times around the pan with olive oil), add 1 teaspoon ground ginger; 2 cloves fresh minced garlic and thinly sliced white onion, as desired.
Heat oil until garlic is aromatic (1-2 minutes).
Add chicken and arrange pieces so each are touching bottom of skillet; Allow to sear for 2-3 minutes and turn to brown opposite side; Drizzle soy sauce lightly over each chicken strip and continue to cook.
Once chicken has been seared evenly on both sides; toss loosely in skillet to blend all flavors; Drizzle each strip lightly with sesame seed oil and continue to toss; Add the green parts of a single bunch of green onions that have been coarsely chopped; (Be sure to exclude the actual onion part here, you want just the green stems); Toss a minute more and serve as desired.
enjoy,
Ben
Comment