Sha Cha Chicken

Method3 steps · about 35 min

1. 1

   Step 1: Thinly slice the chicken. Mix the cornstarch (2 tsp.) with the 2 teaspoons water, then combine with soy sauce (1 tsp.), cooking wine (1 tsp.) and chicken. Marinate 15 minutes.

   Marinate chicken 15 minutes · 15 minUses 2 boneless chicken legs or 1 chicken breast (cut into thin slices) · 1 tsp. soy sauce · 1 tsp. cooking wine · 2 tsp. cornstarch · 2 tsp. water

2. 2

   Step 2: Warm the 2 tablespoons cooking oil in a nonstick pan or wok. Add the chicken while the oil is warm, let it set 3–5 seconds, then stir-fry gently until the surfaces turn pale. Lift out, retaining some frying oil in the pan; the chicken will finish cooking in the sauce.

   Uses Marinated thin chicken slices · 2 tbsp. cooking oil

3. 3

   Step 3: Fry the garlic (2) in the retained cooking oil until aromatic. Add sha-cha sauce (1.5 tbsp.) and the 1/2 cup stock or water and bring to a boil. Return the chicken and add the green peppers (2) and red onion (1/4). Simmer about 1 minute, continuing as needed until the thin chicken slices are fully cooked,165°F(74°C). Finish with coriander and serve with steamed rice.

   Simmer about 1 minute; check chicken doneness · 1 minUses Retained chicken frying oil · 2 garlic cloves (minced) · 1.5 tbsp. sha cha sauce · 1/2 cup stock or water · Briefly fried marinated chicken · 1/4 red onion · 2 green peppers (both bell and spicy pepper work fine) · coriander as needed