My top favourite dish in Pakistani – Chinese cuisine….. something I eat at least once a week when I am in Pakistan and crave almost everyday when I am in Australia. So just to satisfy that craving in a land where no one knows how to make it, here I am who has mastered this unique recipe after several trials 🙂
- 1 large size chicken breast (cut into paper strips)
- 2 tbspns lemon juice
- 4 tbspns oil
- 3 tbspns corn flour
- Salt & pepper
- A generous pinch of red chilli flakes
- A generous pinch of garlic powder (about ½ tspn heap full)
- A generous pinch of ginger powder (about ½ tspn heap full)
- A generous pinch of chicken salt
- 4 tbspns dark soy sauce
- FOR STIR FRY
- 2 tbspns sesame oil + 4 tbspns cooking oil
- 4 – 5 large green chillies (seeds removed & cut into julienne)
- 1 tbspn ginger garlic paste
- 4 tbspns oyster sauce
- A splash of hot sauce/ chilli sauce
- Combine everything given for chicken in a mixing bowl and mix. Keep aside for 20 minutes at room temperature.
- Heat some oil in a pan for shallow frying. Fry chicken pieces in batches for 3 – 5 minutes per batch until the chicken is golden. (medium heat)
- Once all the chicken is done, keep it aside until needed.
- Heat some oil & sesame oil in a wok and sauté ginger garlic paste. Increase the heat to high and add ginger julienne and fry further for 2 minutes and then add green chillies. Stir fry and add oyster sauce.
- Add fried chicken pieces, stir and coat the chicken in the sauce and dish out on to your platter with rice.
My version of Sichuan Chicken, its hot and yummy….. Give it a try and I can bet, you will fall in love with this quick and tasty stir fry ….
- 2 chicken breasts boneless, skinless cut into cubes
- 1 can baby corn cut diagonally into pieces
- 1 red onion cut into cubes
- 1 capsicum cut into cubes
- 1 red/ orange/ yellow bell pepper cut into cubes
- 1 cup spring onion chopped
- Oil 6 tbspns
- 1 tbspn minced garlic
- 2 tbspns red chilli paste
- Some red chilli flakes (if you like hot)
- A pinch of cracked black pepper
- 1 cup chicken stock (1 cup of warm water with chicken cube/ chicken salt)
- 2 tbspns vinegar
- 2 tbspns soy sauce
- 1 tbspn chilli sauce (hot sauce)
- Salt to taste
-Heat 4 tbspns of oil in a wok/ pan and fry garlic and chilli paste for 30 seconds. Add chicken and let it turn white on medium heat. Fry until the meat moisture evaporates and oil begins to separate.
-Add all the veggies except onion and baby corn and stir fry until the peppers get a nice golden color. Add the chicken stock and cook for 5 minutes on medium heat.
-Now add all the sauces and seasonings and mix. Simmer.
-Meanwhile in a separate pan, heat 2 tbspns of oil and fry red onion cubes on high heat until it gets caramelised.
-When the sauce begins to thicken, stir in baby corn and fried onion.
-Give it a last mix and add spring onion.
-Serve with boiled rice.
My recipe ……
- 2 x 375g packets of boiled chow mein noodles (I got it from my local Asian grocery store, if you don’t have any Asian grocery store then you can ask your local store for chow mien noodles and boil it as per instructions given on the packet)
- 2 carrots julienne
- 4 cups thinly sliced cabbage
- 1 ½ cups sliced green onion
- 1 capsicum sliced (Optional)
- Black pepper
- 1 tbspns soy sauce
- 1 tbspn oyster sauce
- 1 cup oil
- 1 sliced onion
- 2 chicken breasts (thinly sliced)
- 4 cloves garlic roughly chopped
- 2 tbspns hot sauce/ chilli sauce
- 2 tbspns dark soy sauce
- 3 tbspns oyster sauce
- ½ tspn white pepper
- 1 tspn ajinomoto
-Marinate chicken for 30 minutes.
-Prepare noodles as per the instructions given on the packet.
-Heat ½ cup of oil and fry onion until its golden. Add marinated chicken and fry until its white. Do not dry the sauce.
-Take it out in bowl with the sauce.
-In same pan, heat rest of the oil and add all the vegetables except the green onion.
-Sauté on high heat for 2 minutes. Season with salt and pepper. Add boiled noodles and mix. Add chicken with all the juices and cook. Add soy sauce, green onion and oyster sauce. Mix well and when the gravy is dry and the noodles look good, serve.