Wednesday, March 3, 2010

Restaurant Style Chinese Chicken

I LOVE this recipe. I always have a ginger root in my freezer (doesn't spoil before I can use it AND it grates super easy when frozen). The marinade for the chicken is so good and easy that during summer grilling months, I marinate cubed chicken in it, skewer, and grill. See, one recipe, two ways to serve it...

1/4 c soy sauce
1/4 c water
3 cloves of garlic, minced (I buy it in a jar, already minced. 1/2 tsp = 1 clove)
1 tblsp fresh grated ginger
1 lb chicken breast cut into bite sized pieces
1 tblsp oil (divided)
1/2 c unsalted roasted peanuts (I've used "lightly salted" before and it was fine)
1 red pepper cut into bite sized pieces
3/4 c chicken broth
1 tblsp cornstarch
3/4 c sliced scallions

1) mix first 4 ingredients into a zip top bag; add chicken and turn to coat; refrigerate for 30 minutes

2) heat 1/2 tsp oil; brown peanuts and remove

3) heat 1 1/2 tsp oil; add chicken (setting aside remaining marinade) and stir-fry; remove

4) heat remaining oil; stir-fry pepper

5) whisk broth, starch, & reserved marinade; add to skillet along with chicken and peanuts; boil to thicken; remove and top with scallions

We serve it with brown rice and a tossed salad. The girls love it too because we bring out the chopsticks.


  1. Looks like a simple, tasty recipe. I sent to my wife - maybe I'll get a chance to taste it in the next couple weeks :)

  2. My family and I tried this last night for dinner and we all loved it. My older daughter liked the chicken and tomatoes (that's what she thought the peppers were) and my younger daughter liked the chicken and peanuts. My husband suggested shrimp as an addition or instead of the chicken and also cashews instead of the peanuts. It's all personal preference. I also added wasabi (1/2 tsp.)to the marinade, but it wasn't enough to even taste it. Next time, I will add more and there will definitely be a next time. Great recipe!!!! I served with brown rice, mandarin oranges and steamed broccoli.