KUNG PAO CHICKEN | CHICKEN RECIPES | JAMIE OLIVER RECIPES
This Szechuan-inspired chicken dish is spicy, slightly sweet and incredibly delicious.
Total Time 45 minutes
Yield 2
Number Of Ingredients 18
Steps:
- Using a speed-peeler, peel the cucumber and carrot (including the skin), until you have a pile of long, thin ribbons and place in a bowl.
- Pick and roughly chop most of the coriander leaves, discarding the stalks. Place it all into the bowl with the soy and rice wine vinegar. Toss well and set aside.
- Toast the Szechuan peppercorns in a dry frying pan until lightly golden. Transfer to a pestle and mortar, grind to a fine powder, then sieve into a large bowl, discarding any large, tough bits.
- Add 2 tablespoons of cornflour and stir to combine. Chop the chicken into bite-sized chunks, then toss in the cornflour mixture to coat.
- Pour 2cm of oil into a large non-stick frying pan over a medium heat, add the chicken and fry for 7 to 8 minutes, or until golden and cooked through.
- Meanwhile, peel and finely slice the garlic and ginger, then trim and finely slice the spring onions.
- Using a slotted spoon, remove the chicken to a double layer of kitchen paper to drain. Carefully remove and discard most of the oil, leaving about 2 tablespoons in the pan, then return to a medium heat.
- Add the garlic and ginger and fry for 2 minutes, or until lightly golden, then stir in the spring onions and whole chillies and fry for 1 further minute.
- Meanwhile, combine ½ tablespoon of cornflour and 2 tablespoons of water. Mix in the soy, vinegar and honey, then pour the mixture into the pan. Bring to the boil and simmer for a few minutes, or until slightly thickened.
- Lightly bash and add the peanuts, stir in the chicken, then toss well until warmed through. Snip the cress over the ribbon salad, scatter the reserved coriander leaves over the chicken, then serve.
Nutrition Facts : Calories 572 calories, FatContent 30.1 g fat, SaturatedFatContent 6.2 g saturated fat, ProteinContent 45.2 g protein, CarbohydrateContent 32.7 g carbohydrate, SugarContent 20.2 g sugar, SodiumContent 2.3 g salt, FiberContent 2.7 g fibre
SLOW-COOKED CURRY CHICKEN RECIPE: HOW TO MAKE IT
Our three children love the spicy flavors found in this Crock-Pot chicken curry. Add more or less curry depending on your taste preferences. —Helen Toulantis, Wantagh, New York
Provided by Taste of Home
Categories Dinner
Total Time 04 hours 55 minutes
Prep Time 25 minutes
Cook Time 04 hours 30 minutes
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Sprinkle chicken with salt. In a large skillet coated with cooking spray, brown chicken on both sides. Place in a 5-qt. slow cooker., Combine the coconut milk, curry, turmeric and cayenne; pour over chicken. Sprinkle with half the onions. Cover and cook on low for 4-5 hours or until chicken is tender., Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until sauce is thickened. Stir in lime juice. Serve chicken with rice and sauce; sprinkle with remaining onions.
Nutrition Facts : Calories 353 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 576mg sodium, CarbohydrateContent 27g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 37g protein. Diabetic Exchanges 5 lean meat
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SLOW-COOKED CURRY CHICKEN RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.2
Total Time 04 hours 55 minutes
Category Dinner
Calories 353 calories per serving
- Sprinkle chicken with salt. In a large skillet coated with cooking spray, brown chicken on both sides. Place in a 5-qt. slow cooker., Combine the coconut milk, curry, turmeric and cayenne; pour over chicken. Sprinkle with half the onions. Cover and cook on low for 4-5 hours or until chicken is tender., Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until sauce is thickened. Stir in lime juice. Serve chicken with rice and sauce; sprinkle with remaining onions.
KUNG PAO CHICKEN | CHICKEN RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 572 calories per serving
- Using a speed-peeler, peel the cucumber and carrot (including the skin), until you have a pile of long, thin ribbons and place in a bowl.
- Pick and roughly chop most of the coriander leaves, discarding the stalks. Place it all into the bowl with the soy and rice wine vinegar. Toss well and set aside.
- Toast the Szechuan peppercorns in a dry frying pan until lightly golden. Transfer to a pestle and mortar, grind to a fine powder, then sieve into a large bowl, discarding any large, tough bits.
- Add 2 tablespoons of cornflour and stir to combine. Chop the chicken into bite-sized chunks, then toss in the cornflour mixture to coat.
- Pour 2cm of oil into a large non-stick frying pan over a medium heat, add the chicken and fry for 7 to 8 minutes, or until golden and cooked through.
- Meanwhile, peel and finely slice the garlic and ginger, then trim and finely slice the spring onions.
- Using a slotted spoon, remove the chicken to a double layer of kitchen paper to drain. Carefully remove and discard most of the oil, leaving about 2 tablespoons in the pan, then return to a medium heat.
- Add the garlic and ginger and fry for 2 minutes, or until lightly golden, then stir in the spring onions and whole chillies and fry for 1 further minute.
- Meanwhile, combine ½ tablespoon of cornflour and 2 tablespoons of water. Mix in the soy, vinegar and honey, then pour the mixture into the pan. Bring to the boil and simmer for a few minutes, or until slightly thickened.
- Lightly bash and add the peanuts, stir in the chicken, then toss well until warmed through. Snip the cress over the ribbon salad, scatter the reserved coriander leaves over the chicken, then serve.
SLOW-COOKED CURRY CHICKEN RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.2
Total Time 04 hours 55 minutes
Category Dinner
Calories 353 calories per serving
- Sprinkle chicken with salt. In a large skillet coated with cooking spray, brown chicken on both sides. Place in a 5-qt. slow cooker., Combine the coconut milk, curry, turmeric and cayenne; pour over chicken. Sprinkle with half the onions. Cover and cook on low for 4-5 hours or until chicken is tender., Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until sauce is thickened. Stir in lime juice. Serve chicken with rice and sauce; sprinkle with remaining onions.
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