I ate this stir-fry dish at a Chinese fast food restaurant a while ago and wanted to make something close to the taste by myself.
Since I remembered the dish had a common "salty and sweet " Asian taste plus spiciness, I mixed these two ingredients below.
- Korean BBQ sauce
- Chili garlic sauce
I wasn't sure how this would taste like, but it was a big success.
I just mixed them with 6(Korean BBQ sauce) : 1(Chili garlic sauce) ratio and poured the sauce into chicken and green beans. Of cause, you can adjust the amount of chili garlic sauce depending on how spicy you want.
I just mixed them with 6(Korean BBQ sauce) : 1(Chili garlic sauce) ratio and poured the sauce into chicken and green beans. Of cause, you can adjust the amount of chili garlic sauce depending on how spicy you want.
+Ingredients+
- 2 Chicken thighs (about 2/3 lb(300g) after removing skins and bones)
- 1.5 lb(about 70strings)Green beans(700g)
- 1 teaspoon Soy sauce
- 1 teaspoon Japanese sake or white wine
- 1 teaspoon Corn starch
- 1 tablespoon Vegetable oil or chicken skin
- 3 tablespoons Korean BBQ sauce
- 1/2 tablespoon Chili garlic sauce
+Directions+
- Boil green beans in boiling water (add a little bit of salt in a pot)for couple of mins. Drain water and set aside.
- Remove chicken skins and bones and cut them into 1 bite-sizes. In a bowl, add chicken pieces, soy sauce, Japanese sake and corn starch and mix well. *This seasoning process make the stir-fry taste better!
- Turn the heat to high and add vegetable oil (or chicken skin) .*If you are using chicken skin, wait until oil comes out from the skin and remove the skin from the pan.
- Add chicken to the pan. Spread all the chicken pieces on the pan and cook for about 1 to 2mins each side. (Try not to move the chicken very much at this process to make good grill marks on chikens.
- Add green beans and stir-fry chicken and beans together for couple of mins.
- Add Korean BBQ sauce and Chili garlic sauce and mix well for about 1 min and serve.
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