Description
Tender, sweet and tangy chicken pieces stir fried with colorful bell peppers, onions, cucumber, and tomatoes.
Ingredients
Units
Scale
- 1 pound skinless, boneless chicken breast, chopped bite size
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1 large carrot
- 2 stalks celery
- 1 small onion
- 1 small tomato
- 1/2 English cucumber
- 1 teaspoon sesame oil
- 1/2 tablespoon cornstarch mixed with 2 tablespoons water
- all purpose flour, for dusting
- 1/4 cup vegetable oil
- 1 tablespoon sesame seeds
Chicken Marinade
- 2 tablespoons sake
- 1/4 cup soy sauce
Escabeche Marinade
- 1 cup dashi stock
- 2/3 cup rice wine vinegar
- 6 tablespoons soy sauce
- 6 tablespoons mirin
- 1 teaspoon chili pepper flakes
Instructions
- Chop all the veggies into bite size and put in a large container.
- In a small pot, add all the ingredients for the escabeche marinade and bring to a simmer. Turn the heat off and pour the marinade over the chopped veggies. Stir, cover and refrigerate overnight.
- The next day, add chicken to chicken marinade and soak for 20 minutes.
- Bring some water to boil (about 2 cups) and keep on low, to a simmer.
- In a large pan, heat up the vegetable oil. Dust the chicken with flour and add to the pan when the oil is very hot. Fry until golden brown.
- Put the chicken in a strainer and pour some hot water over to get rid of excess oil.
- Put the chicken in a large pan along with the veggies, using a slotted spoon. Add a little of the marinade (about 1/4 cup) and cook over high heat for a couple of minutes, until the food is hot.
- Add the cornstarch mix, and stir well.
- Lastly, add sesame seeds and sesame oil, stir and serve.
Notes
Store the leftovers in a container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 367
- Sugar: 3.7g
- Sodium: 92.4mg
- Fat: 12.5g
- Saturated Fat: 6.6g
- Unsaturated Fat: 1.8g
- Trans Fat: 0g
- Carbohydrates: 32.2g
- Fiber: 3.2g
- Protein: 30.2g
- Cholesterol: 82.7mg
