Here’s a bright and flavorful chicken entrée that is a fast and nourishing mid-week dinner and the perfect counterpart to the Blistered Green Beans recently mentioned here.
Reminiscent of popular spicy Kung Pao Chicken, this is a remarkably simple version, thanks to the special splash of oyster sauce which adds an extra dimension.
Kung Pao typically includes peanuts, but on this occasion I opted for a bowl of hot and spicy sesame snacks served on the side for nibbling and/or sprinkling. My personal standby is a bulk version which includes peanuts, rice and wasabi snacks, almonds and other treats.
As with with stir fries and other such fast meals, it’s a good idea to have everything gathered up, sliced, diced, and pre-mixed, so that the final flash in the pan is exactly that.
But wait. Besides being quick and utterly delicious, there’s more good news: should there be any leftovers, this powerful dish is great reheated the next day.
Spicy Curried Chicken
Inspired by Cooking Light 9/08
1/2 cup chicken stock
2 tbsp Oyster sauce
1-2 tsp rice vinegar or distilled vinegar
2 tsp cornstarch
3/4 lb chicken breast or other meat, thin 3″ strips
2 tbsp oil, divided
1 onion, sliced in strips
1 red pepper, in strips
1 poblano or other pepper, in strips
1 tbsp fresh ginger or more grated
1 tbsp garlic, minced
2 tsp Madras curry powder
4 dried hot red chilies
salt to taste
Garnish: sesame snacks mix or peanuts, cilantro
3 cups cooked rice of choice
Prepare sauce and set it aside.
Heat deep skillet or wok over high heat, add oil to coat sides and bottom. Add the chicken in 2 portions, cooking about 2 minutes or until firm and beginning to color. Sprinkle lightly with salt and set aside.
Add additional oil, then the onion and toss to soften; add the pepper and toss. Add ginger and garlic and toss additional minute.
Add curry and chilies and toss 30 seconds. Add the sauce, then the chicken and stir fry 1 minute.
Serve on rice and sprinkle with nuts and cilantro i desired. Serves 4 ~~