Also be sure to Sweet and Sour, Kung Pao Chicken and Orange!
No doubt this is the favorite food of my family. I developed this method of cooking chicken in order to mimic the Pei Wei Honey Chicken and Panda Express Orange Chicken, but without the fat to fry. I love this recipe because it's quick and easy, and because this method of cooking chicken is low in fat, but tastes so good. For cooks like me who sometimes forgot to remove the chicken from the freezer in time, I should mention that you are my honey chicken or frozen chicken parts (I know because I've done many times). Another advantage is that you use the same method to do all kinds of different foods. In fact, I often cook the chicken and then 2-4 different dishes at once. You can also use this method of cooking chicken Orange Chicken, Kung Pao, sweet and bitter! If you do not like chicken, or want some variation in the flesh, you can also use pork. Give instructions for the following variations.
Honey Chicken
1-2 pounds chicken or pork cut into 1 "(frozen or deep frozen, some is OK)
1/4 cup and 1/2 of corn flour (flour is also used, but is not as crisp)
A tea. Garlic, salt
1/2 tea. ground ginger (optional - is a stronger taste of Asia, but my kids do not like)
1/3 cup and 1/2 of honey (not really measure, but just pour into the mold until the sauce has so much as I want)
Photos by step instructions picture.
First Diced chicken on the cutting board.
Second Sprinkle the meat with the cornstarch. Mix until all pieces are covered.
Third Heat the pan and take the chicken (you can add a little oil if you like, but do not really need).
4th Stir and fry until chicken is just done through. This takes about 7 minutes. If you cover the pan, you can go faster, but the chicken is not as crisp. Even if the chicken is frozen, it takes a little longer and not as crisp.
5th As the chicken is done (not usually measured, but only from the container, pour the honey) honey, pour sauce or another. Cook until it begins to bubble.
6th Serve over rice or noodles (see recipe below).
7th You can save for later reheating and still tastes very good, despite the loss of the crispy skin.
Variations:
First Orange Chicken: Cook, as above, but put on Panda Express Orange Chicken Sauce (or other orange chicken sauce) instead of honey.
Second Kung Pao Chicken. Chicken cook as above. When just cooked, place in a bowl. Saute 1 cup onion and 1/2 cup chopped bell pepper (I like red and green color). Place chicken on a plate. Place 1/2 cup peanuts or cashews in a frying pan and fry until you get a good flavor. Place the chicken mixture, onion and bell pepper to the pan and mix. Pour the sauce over commercial or Kung Pao with my homemade version (very good!).
Kung Pao sauce
In a small bowl, mix:
1 1/2 TB soy sauce
2 tb Sherry
A tea. Chicken broth
1TB of vinegar (red or rice)
2 tea. Sugar
A tea. Ginger
1 TB cornstarch
Pour the chicken, onion, bell pepper and mix peanut / cashew and cook until thick and champagne.
Third Sweet and Sour. Chicken cook as above. Place in a bowl. Saute 1 cup onion and 1/2 cup chopped bell pepper (I like red and green color). Place chicken on a plate. Boil 1 cup fresh pineapple (which is nice, but works well preserved). Add chicken mixture to give back, onion and bell pepper to the pan and mix. Pour into a jar of sweet and sour sauce. Cook until bubbling and serve over rice.
Perfect rice
Of course, if you have a rice cooker, you can do it, but a Chinese friend of mine told me how to cook rice perfectly years ago, and it always works.
2 cups water
1 cup rice
A tea. Salt
Bring some water and salt in a saucepan. When the water boils, put the rice and stir. Reduce heat and the pot. Setting the timer to 18 minutes. When the rice before cooking the chicken should begin right at the same time be carried out - dinner in under 20 minutes!
Simple Noodle
3 cups cooked Chinese noodles or spaghetti
1 tb sesame oil (or vegetable oil)
1-3 cups chopped vegetables such as onions, bean sprouts, shredded carrots, Chinese cabbage, water chestnuts or bamboo shoots (I use what I have in the fridge or the cupboard!)
Mix the sauce: 2 TB soy sauce, chicken broth 2 TB, 2 TB sherry or other wine
Oil in skillet. Add cooked noodles and stir until hot. Place the noodles in a bowl. Add vegetables to the pan (thicker at first) and fry until almost cooked. Place the noodles and then mix and cook until vegetables are just done. Pour the sauce mixture and cook until bubbles. Serve alone or with honey chicken on top.
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