Nutty Chicken Stir Fry | Sanjeev Kapoor Khazana
Marinated chicken pieces dipped in egg batter coated with chopped nuts and deep fried, tossed in spicy sauce with bell peppers.
NUTTY CHICKEN STIR FRY
Ingredients
400 grams boneless chicken breast, thinly sliced
2 tablespoon cornflour, 1 teaspoons
2 tablespoon refined flour
2 inch celery stick, chopped
1 tablespoon oil + for frying
3 spring onion bulbs, chopped
½ yellow bellpepper, cut into medium size cubes
½ red bellpepper, cut into medium size cubes
½ green capsicum, cut into medium size cubes
½ cup mixed nuts, finely chopped (Cashewnut, Walnuts, Almonds)
Salt to taste
¼ cup tomato ketchup
¼ cup chopped spring onion green
5-6 garlic cloves, chopped
1 teaspoons soya sauce
½ teaspoons crushed blackpepper
2 tablespoons chilli paste
2 eggs
Method
1. In a large mixing bowl, add chicken pieces, salt, pepper,
garlic,1 tablespoon chilli paste, egg yolk and mix well. Keep it
aside for ten to fifteen minutes.
2. Take another bowl and add the remaining egg white, egg, salt,
pepper and whisk it properly.
3. Mix together chopped nuts, 2 tablespoons corn flour, 2
tablespoons refined flour, salt, pepper.
4. Dip the marinated chicken in egg mixture first and then coat it
with the nuts mixture. Keep aside.
5. Heat sufficient oil in kadhai for deep frying. Deep fry the
chicken pieces till they turn golden brown in colour and
chicken is cooked completely. Remove on an absorbent paper.
6. For sauce, heat oil in a wok, add garlic, celery and sauté for
twenty seconds.
7. Add spring onion bulbs, red chilli paste and sauté for a minute.
Add tomato ketchup and mix well.
8. Add yellow bellpepper, red bellpepper, green capsicum and
toss.
9. Sprinkle some water, add soya sauce, salt and blackpepper,
mix well.
10. Mix together 1 teaspoon cornflour and two tablespoon water.
Add slurry to the sauce for thickening.
11. Add chicken pieces and toss, mix well.
12. Add spring onion greens , remove from the heat and serve hot.
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TOMATO PASTA WITH CRISPY CHICKEN - Quick delicious meal you must try!
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Chef Chetna Makan is a winner of the 'Christmas Bake Off 2016' and a former contestant on the Great British Bake Off in 2014.
She has authored 7 cookbooks, including 'The Cardamom Trail,' 'Chai, Chaat & Chutney,' 'Chetna's Healthy Indian,' and 'Chetna's Healthy Indian Vegetarian.
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Nutty fried rice with satay sauce
A tasty and healthy nutty fried rice with satay sauce recipe. A Operation Transformation recipe.
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How To Make Spicy Dan Dan Noodles
Simone Tong of Little Tong Noodle Shop in NYC makes Mala Dan Dan Mixian, a traditional ground pork noodle dish that features tingling, spicy Sichuan peppercorn. Simone adds her twist to this recipe by serving it with rice noodles and adding pickled yellow mustard seeds.
Simone starts by pickling mustard seeds and celery, then chops and dresses peanuts, which provide different textures for the dish. While the rice noodles cook in boiling water, she starts on the soul of the dish: the dan dan. Simone heats up oil in a pan and adds ground pork, breaking it into small pieces, and mixes in Shaoxing wine (Chinese cooking wine), Pixian doubanjiang (fermented fava bean paste), and chili powder. She drains the noodles and continues to flavor the dan dan mixture, adding Sichuan peppercorn, sugar, white pepper, Lao Gan Ma (Chinese chili crisp), oyster sauce, dark soy sauce, and zha cai (pickled mustard plant stem). Simone finishes the dish with scallions, ginger, and garlic, and layers the dan dan mixture over the rice noodles. Finally, she tops the dish with pickled mustard seed, pickled celery, chopped peanuts, pea shoot tendrils, and chili oil.
Check out the recipe here:
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Whether you're looking for a packed lunch pick-me-up, or some mid-week magic for dinner, this little nutty red pepper number has you covered.
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