CHINESE CHICKEN RECIPES | BBC GOOD FOOD
Ditch the takeaways and try making our Chinese chicken recipes – we've got all your favourites like sweet and sour chicken and a classic chow mein stir-fry.
Provided by Good Food team
Number Of Ingredients 1
CHINESE CHICKEN CURRY RECIPE | BBC GOOD FOOD
Cook an easy, healthy curry with just 15 minutes preparation. Serve this replica of your favourite takeaway dish with fluffy rice for a wholesome family meal
Provided by Lulu Grimes
Categories Dinner, Main course
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Toss the chicken pieces in the cornflour and season well. Set them aside.
- Fry the onion in half of the oil in a wok on a low to medium heat, until it softens – about 5-6 minutes – then add the garlic and cook for a minute. Stir in the spices and sugar and cook for another minute, then add the stock and soy sauce, bring to a simmer and cook for 20 minutes. Tip everything into a blender and blitz until smooth.
- Wipe out the pan and fry the chicken in the remaining oil until it is browned all over. Tip the sauce back into the pan and bring everything to a simmer, stir in the peas and cook for 5 minutes. Add a little water if you need to thin the sauce. Serve with rice.
Nutrition Facts : Calories 264 calories, FatContent 8 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 2 grams fiber, ProteinContent 40 grams protein, SodiumContent 0.7 milligram of sodium
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From allrecipes.com
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From tasteofhome.com
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From travelchinaguide.com
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From secretcopycatrestaurantrecipes.com
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From thespruceeats.com
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GINGER CHICKEN JOOK (RICE PORRIDGE) RECIPE - CHOWHOUND
2 Turn off the heat and remove the chicken to a cutting board. When it’s cool enough to handle, shred the chicken into bite-sized pieces, discarding the cartilage and bones. Return the chicken shreds …
From chowhound.com
From chowhound.com
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GINGER CHICKEN JOOK (RICE PORRIDGE) RECIPE - CHOWHOUND
2 Turn off the heat and remove the chicken to a cutting board. When it’s cool enough to handle, shred the chicken into bite-sized pieces, discarding the cartilage and bones. Return the chicken shreds …
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From chowhound.com
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From indianhealthyrecipes.com
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From errenskitchen.com
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From whitneybond.com
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From myrecipes.com
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From myrecipes.com
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