Do you want to have dinner ready in 30 minutes? Everyone is busy, whether its a long day at work or a day full of classes. The last thing anyone wants do after a long day is slave over dinner. This is your solution! Asian food is always fairly simple and a guaranteed quick dinner option. This meal is also great leftover and can travel well to school or work. Zap it in the microwave for a minute and lunch is served, no fuss! I even sometimes eat it cold or room temperature, its great any way you want to eat it! This is great for kids too. My almost 3 years old son is quite the picky eater, but I can always count on him to eat this chicken, he loves it!
Pair this chicken with my BASIL FRIED RICE
SPICY ASIAN CHICKEN
Prep time: 15 minutes
Cook time: 10-15 minutes
Total time: 30 minutes
2 large chicken breasts, sliced thinly (or 4-5 boneless skinless thighs, thinly sliced, will also work)
2 tbsp ginger, minced
4 cloves garlic, minced
1 Thai chili, minced (can omit)
1 tbsp soy sauce
1/4 cup sweet soy sauce
1 tsp fish sauce
1 tsp oyster sauce
1/4 cup packed light brown sugar
1 tsp sesame oil
1 tbsp veggie oil
1/2 tbsp corn starch
1/2 tbsp water
1 tbsp sambal oelek (can omit)
In a large bowl combine all ingredients EXCEPT corn starch and water. If you don’t like spice, you can absolutely omit the sambol oelek and thai chili. You can also add more or less spice depending on how spicy you want it to be.
Next, heat a tall sided pan to medium high heat. (I use my cast iron skillet). Add the bowl of chicken and sauce to hot pan and bring to a soft boil. Let chicken cook through (should take about 10 minutes). Mixing occasionally.
While chicken is cooking, mix together water and corn starch in a small bowl. Once chicken is done, reduce chicken to a simmer and add in corn starch slurry. Mix together until thickened. Turn off heat and serve hot.
Topping ideas: Roasted crushed peanuts, cashews, or chopped scallions.