Easy Asian Skillet Chicken

Easy Asian Skillet Chicken created by PanNan

This dish is absolutely delicious, I have made it many times it is a favorite and you don't need a wok to make it just a large skillet but of coarse you can make in a wok if so desired! Adjust all ingredients to suit taste. This recipe can be doubled.

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • Place the chicken cubes in a bowl, then season with salt and pepper.
  • Add in 1/2 cup cornstarch; toss until the chicken cubes are well coated.
  • Place the chicken in a colinder and shake off an excess cornstarch.
  • In a small bowl mix together chicken broth and 1-1/2 teaspoons cornstarch; whisk until smooth, then add in the rice vinegar, oyster sauce, soy sauce and sugar; whisk well to combine.
  • In a large heavy skillet (or wok) heat the 1/3 cup oil until very hot (about 5 minutes).
  • Add in the chicken cubes and fry until JUST cooked though, stirring with a wooden spoon (about 6 minutes).
  • Using a slotted spoon remove the chicken to a bowl.
  • Pour off some of the fat (leave about 2 tablespoons in skillet).
  • Add in green onions, ginger, fresh garlic and red bell pepper; stir-fry over high heat until the bell pepper is crisp-tender (about 2 minutes).
  • Return the cooked chicken to the skillet or wok; add in the broth mixture and stir until the sauce thickens (about 1 minute).
  • Serve with cooked rice.
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"This dish is absolutely delicious, I have made it many times it is a favorite and you don't need a wok to make it just a large skillet but of coarse you can make in a wok if so desired! Adjust all ingredients to suit taste. This recipe can be doubled."
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  1. Shari721J
    Switched quantities of oyster and soy sauces, used 1 tablespoon oyster and 2 of light soy sauce. Only used 2 chicken breasts and added 4 carrots, thinly sliced and a can of water chestnuts to the veggies.
    Reply
  2. Shari721J
    Very tasty! Made according to recipe with a few exceptions...I only used 1 tablespoon oyster sauce and 2 of the soy and glad I did, it was just on the verge of being too fishy for me. I also used only 2 chicken breasts and added 4 carrots, thinly sliced and a can of water chestnuts to the veggies. Hubby said the chicken was cooked perfectly, good technique to remember! And the taste over all was very good. We both were a bit disappointed that we couldn’t taste the ginger and garlic more, next time I’ll add some raw at the end.
    Reply
  3. Anonymous
    This was such a lovely and easy dish to cook family absolutely loved it
    Reply
  4. NewEnglandCook
    I really enjoyed this dish. It was very easy to prepare too. I used green pepper as that is all that I had. I also added a entire bag of bean sprouts. <br/>I felt like I was out eating in a Asian Restaurant.<br/><br/>Thanks for sharing.
    Reply
  5. Laurie P.
    This was delicious! Had to modify a bit because I didn't have everything on hand but was close enough. Used ground ginger instead of fresh. Would have liked it to be a little more moist. Otherwise terrific!
    Reply
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