With the Lunar New Year happening last week celebrating the Year of the Dragon, I felt this recipe is a great one to put up. This is my take on the Chinese Minute Chicken recipe. I pretty much just looked up the recipe on line and added my own touches to it. I had made the straight minute chicken recipe before, but it didn’t remind me of the things I used to get at Patty’s a Chinese food restaurant that used to be near my house (although not there anymore, bought out by Panda Express). This dish reminds me most of those stir fried wok dishes and by adding the peppers and onions it makes it a great and colorful main dish that the whole family should enjoy. The dish itself isn’t too sweet or spicy, but if you’d like to spice it up a bit more, you can add some red chili peppers for that extra heat.
1 lb Chick thighs (can use bone in thighs)
1 small onion, sliced
1 large red bell pepper, cored and diced
¼ C green onions, diced
¼ C Whole wheat flour
1-2 tsp garlic powder
1-2 tsp ground black pepper
1 tsp minced garlic
2 T olive oil
2 T Splenda granulated sugar
2 tsp oyster sauce
1 T hosin sauce
1 T Low Sodium Shoyu
Chinese parsley or cilantro (optional)
Chili Pepper flakes (optional –if you want it spicy)
Cut the chicken into cubes. If using thighs with bones and skin, you can leave the skin on and cut around the bone and just add the bone into the dish, leave a little meat on the bones.
In medium bowl combine flour, garlic powder and black pepper and mix well. Toss your cubed chicken into the bowl and coat the chicken. Cover, and let the chicken sit for 10-20 minutes.
In a small bowl, mix together sugar, oyster sauce, hosin sauce, shoyu and set aside.
After the chicken sat for 10 minutes, heat olive oil in a large sauce pan or wok. After oil has slightly heated, carefully add minced garlic and flavor the oil for about 30 seconds to a minute. Add the chicken and fry until golden brown on the outside.
Add your sauce and stir until well coated and no sauce is left on the bottom of the pan. If you would like the chili pepper flakes, add them here. Remove from heat and drain oil.
Return the pan to medium heat and add your onions and red bell peppers. Sprinkle your Chinese parsley or cilantro on if desired and cook for about 2 minutes until the onions are slightly soft. Remove from heat and stir in green onions.
Serve over rice.