![]() ![]() Get more recipes and dinner ideas from The Washington Times food section. Off heat, add the remaining 2 tablespoons fish sauce and the torn basil. Add the scallion tops and the chicken with any accumulated juices and cook, stirring, until most of the juices have evaporated, about 1 minute. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Cook, stirring, until the peas are lightly browned, about 3 minutes. Add the snap peas, scallion whites/light greens and chilies. Set aside.Īdd the remaining 2 tablespoons oil to the skillet and heat over medium-high until barely smoking. Remove the chicken from the fridge and add the potato starch. Toss to coat, cover and leave to marinate for 30 minutes or overnight in the fridge. Place into a bowl with the garlic, ginger, white pepper and soy sauce. Transfer to a clean bowl, then stir in the chopped basil and vinegar. Cut the chicken thigh into 1 or 3cm cubes. ![]() Cook, stirring occasionally, until well browned and cooked through, 5 to 7 minutes. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the oil until just smoking. Let sit for 15 minutes, then drain and pat dry with paper towels. In a medium bowl, stir together the chicken, soy sauce, 1 tablespoon of the fish sauce and ½ teaspoon white pepper. Stir-Fried Chicken with Snap Peas and Basilġ pound boneless, skinless chicken breasts, cut into 1-inch pieces 1 tablespoon soy sauce 3 tablespoons fish sauce, divided Ground white pepper 3 tablespoons peanut oil, divided ¼ cup chopped fresh basil leaves, plus 3 cups torn and lightly packed 2 tablespoons white vinegar 4 ounces sugar snap peas, strings removed, halved on the bias 8 scallions, white and light green parts finely chopped, dark green tops cut into 1-inch pieces 2 or 3 serrano chilies, stemmed and thinly sliced 4 medium garlic cloves, thinly sliced 1 tablespoon white sugar The stir-fry comes together quickly, so everything should be ready and close at hand. And be sure all ingredients are prepared before starting to cook. Place basket in air fryer and cook for 6 minutes. Arrange chicken pieces in prepared basket, spaced evenly apart. Lightly spray the base of air-fryer basket with vegetable oil spray. To prepare the chicken, cut each breast lengthwise into ½-inch strips, then cut the strips crosswise into 1-inch pieces. For boneless chicken breast, make sure the chicken is not too thick.
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