Chicken in Sweet n’ Sour Sauce

Asian delicacy made Ayesha’s Kitchen way…… You will love the sweet and sour combination with the crunchy chicken inside….. 😀

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR CHICKEN

  • 2 chicken breasts (cut into cubes)
  • 2 tbspns all purpose flour
  • 1 egg
  • A splash of fine soy sauce
  • Some chicken salt
  • Some black pepper
  • Oil for deep frying

FOR SAUCE

  • 1 tspn crushed ginger and garlic
  • 1 ½ cup pineapple juice
  • ¼ cup soy sauce
  • ¼ cup vinegar
  • Some salt
  • Some cracked black pepper
  • 1 cup water
  • Some chicken salt
  • 1 small capsicum sliced
  • 3 spring onion (chopped)
  • 1 tbspn brown sugar
  • 1 tbspn corn flour dissolved in ¼ cup water
  • Some oil
  • Some sesame seeds to sprinkle

Procedure:

-For chicken, take a mixing bowl and marinate chicken in everything given above for chicken. Keep aside for 2 minutes.

-Keep fry the chicken pieces and make sure they don’t stick to each other.

-Take the chicken out on a paper towel when they are golden.

-In another bowl mix everything for sauce except oil, vegetables and sesame seeds.

-Heat oil in a pan and fry ginger and garlic. Add the sauce we made in the bowl and bring it to a boil. Add capsicum.

-Now add corn flour mixture with constant stirring to bring the sauce to thick consistency.

-Now add the fried chicken pieces into the sauce and stir.

-Add spring onion and dish out the curry.

-Sprinkle some sesame seeds and serve hot with boiled rice or fried rice.

Chicken & Vegetable Red Curry

My own creation –

Ayesha's Kitchen

Ayesha’s Kitchen

 

Ingredients:

  • 3 chicken breasts (skinless)(cut into cubes/ strips)
  • 1 egg
  • 2 tbspns corn flour
  • Some salt and cracked black pepper
  • Some chicken salt
  • 1 tspn Garlic paste
  • Some oil for deep frying

FOR CURRY

  • 6 cup any vegetable(s) (cauliflower, broccoli, capsicum, onion, zucchini, celery, peas, beans, carrots, etc.)
  • 2 x140 gms tomato puree packs
  • 4 cups chicken stock
  • Some red chilli flakes
  • Some salt
  • 2 tbspns oil
  • 1 clove garlic chopped
  • 2 tbspns lemon juice
  • 2 tbspns vinegar
  • 4 tbspns hot sauce
  • 2 tbspns soy sauce
  • 1 tspn sugar
  • 4 spring onions (green part, chopped)

Procedure:

-In a mixing bowl, combine chicken with everything given for chicken and fry until the pieces are golden. (Not brown, red or fully cooked, just light golden)

-Heat oil in a wok. Fry garlic and red chilli flakes for 1 minute on medium – high heat.

-Add tomato puree and chicken stock. Mix and cook for 5 minutes. Add other sauces and seasonings.

-Now add fried chicken and your selection of vegetables.

-Mix and let it cook on medium heat for 5 minutes. Do not overcook the veggies, let them be crunchy.

-Now at this point, your sauce is going to be thick and chicken and veggies all cooked.

-Add spring onions, give your dish a last stir and serve hot with boiled rice or fried rice.

Chicken Almonds

Chicken Almonds is a famous Pakistani – Chinese dish. People refer to it as “Chicken Aallmonds” by pronouncing “L” in Almonds. Try this, it is one of my favorite dishes …..

Ayesha's Kitchen

Ingredients:

  • 1 chicken breast (skinless, boneless, cubed)
  • 1 chicken thigh fillet (skinless, boneless, cubed)
  • 2 cups chicken stock
  • 1 heapful tbspn of corn flour (mixed with some water)
  • ½ onion cubed
  • 1 carrot cubed
  • 1 spring onion (stems only, sliced)
  • 1 cup boiled peas
  • Some salt
  • ½ tspn cracked black pepper
  • 4 tbspns olive oil
  • 1 clove of garlic (crushed)
  • 1 cup blanched, salted and roasted almonds

Procedure:

-Heat oil and fry garlic. Add chicken cubes and stir fry until they are golden brown. Now add the vegetables except spring onion stems and stir fry for 2 minutes. Add the chicken stock.

-Let it boil for 5 minutes. Now add corn flour water and mix well. Keep cooking for 5 minutes on high flame and add spring onion stems.

-Add half of the blanched almonds and dish it out.

-Garnish the gravy with rest of the almonds and serve hot with boiled rice.

Chicken Spring Onion Curry

Chicken spring onion curry is a wonderful curry for lite dinners, try it and love it …

Ingredients:

  • 2 chicken breasts (boneless and skinless)
  • 3 – 4 scallions or green onions (2 sliced diagonally, 2 lengthways)
  • 4 green chillies sliced diagonally
  • 1 tspn crushed black pepper
  • Some salt
  • 2 cups chicken broth
  • 4 – 6 tbspn vinegar
  • 4 – 6 tbspn soy sauce
  • 1 ½ tbspns corn flour mixed with water
  • 4 tbspns olive oil
  • 1 garlic clove crushed
  • Some unsalted cashew nuts
  • 1 lemon squeezed

Procedure:

-Cut chicken into strips.

-Heat oil and stir fry chicken strips, cashew nuts and garlic in it. When chicken starts changing its color add salt, sauces and broth. Let it cook on medium heat for 10 minutes.

-Now add vegetables and cook for another 2 minutes.

-Add corn flour and water mixture for thickening with constant stirring.

-Add lemon juice and black pepper at the end just before serving.

Outcome:

Tasty spring onion curry is ready to serve.

Ayesha's Kitchen

Tips:

-Follow the instructions carefully.

Servings:

This will serve 4 persons easily.

Asian Pepper Chicken With Carrots

Asian Pepper Chicken With Carrots is an easy – to – make, light and healthy curry which consumes very less time and items than other curries and is super delicious, do try this and enjoy the taste of Asia …

Ingredients:

  • 1 boneless, skinless chicken breast
  • some salt
  • 2 cups water
  • 7 tbspns premium, high quality asian soy sauce
  • some curry powder (optional)
  • 4 tbspns olive oil
  • 1 tspn black pepper
  • 1 medium sized carrot (washed and peeled)
  • 1 capsicum
  • 1 big or 4 small green chillies

Procedure:

-Cut chicken breast into strips, roughly chop green chillies and capsicums and slice carrots diagonally.

-Heat some oil in a skillet or a shallow pan and stir Fry chicken with all of the seasonings For 5 minutes.

-Add half of the soy sauce and some water and stir. Let it simmer on medium high heat For sometime and when very little amount of water remains, add vegetables and remaining soy sauce with some more water.

-Stir and simmer.

-After 10 minutes, serve it hot with boiled rice or steamed jasmine rice.

Outcome:

Tasty, lovely and light asian pepper chicken with carrots is ready to be served.

DSC02142 DSC02145

Tips:

-Do not overcook the vegetables, dont let them lose their stiffness.

Servings:

This will serve 2 persons easily.