Great chicken that tastes the same as the one served in the Chinese restaurants, without the deep frying. Serve on steamed jasmine or basmati rice.
Oh My Gosh! I love this recipe. I followed RDean’s ideas and changed things like him/her. I added 1/2 bag of frozen broccoli and 1can of sliced waterchestnuts. RDean said to use 2tbs of crushed red peppers. I used just one tbs and I think I will cut it back to 1/2. If you can’t find RDean, here are the changes that he/she made. 1 tbs ground ginger.(I used 2Tbs) 3 tbs of distilled white vinegar. 1/4 cup of soy sauce. 2tbs of Ketchup. Added 2 cloves garlic. I am going to make some changes the next time I make it. I’m going to try it without any of the breading. I hope that will make it more saucy and not so thick. I didn’t mind how thick it was, just prefer more sauce and less breading. I feel the fresh ginger and the oyster sauce are the key to this recipe! My family loved it!!
This tasted great! Definitely took way longer than 50min… but perhaps that’s because I’m new to the recipe. Made a few changes based on recommendations. -Added a can of water chestnuts. -Steamed frozen broccoli and added it afterwards. -Used 1 tablespoon and a half of fresh ginger -Used just over 3 tablespoons of vinegar -Used 2 heaping tablespoons of ketchup. -Added 3 teaspoons of fresh garlic Tasted great with Basmati Rice. Will definitely make again!
This was delicious!!! I put the sauce in a side dish because I knew my little kids wouldn’t try it with the sauce. But the pieces of chicken on their own were super yummy as well and the kids couldn’t have enough of them. Will make again and again… Oh yeah, there were a few items I didn’t have like the green onion which I used yellow, the peanut oil and oyster sauce. I imagine it would make the sauce even better.
2 pounds skinless, boneless chicken breast halves – cut into bite-size pieces
1/4 cup cornstarch
1 teaspoon salt
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