Tuesday, November 3, 2009

Spicy Asian Style Chicken

This was my quick lunch in between classes. Yay for improvisation! Makes enough to serve 2.
  • 2 Chicken Breasts
  • 1 T Soy Sauce
  • 1 T Chinkiang Black Rice Vinegar
  • 1 t Oyster sauce
  • 2 T Vegetable Oil
  • 1 t ground chilli pepper
  • 1 pinch chilli pepper flakes
  • 1 green onion, sliced thinly
  • 1 c snap peas, with ends cut off
  • rice
  1. Clean the chicken breasts, and cut off any stringy white tendon. Cut the chicken into large 1.5 inch chunks, feel free to make a stab or two into each piece so the marinade gets in better.
  2. Mix together the soy sauce, vinegar, oyster sauce, vegetable oil, and chili pepper. Add the chicken and coat.
  3. Fry the chicken on medium heat for 6 minutes. Add the green onions and snap peas, then stirfry for another 5 minutes.
  4. Serve over rice

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