Sweet and Sour Bangkok Chicken

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READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Toss the chicken with the salt, turmeric and cinnamon.
  • Cut off and discard the chili stems, shake out the seeds. Place the dried chilies into a cup of boiling water and refresh for 10 minutes.
  • Drain and puree the fresh chilies, the shallot, garlic and lemon grass in a food processor. Reserve.
  • Heat the peanut oil in a large pan or wok over high heat. Brown the chicken and set aside.
  • Add the chili mixture to the pan, and cook for 4 minutes until fragrant and mahogany-colored.
  • Add the chicken back to the pan and cook, tossing, until cooked thoroughly.
  • Stir in the ketchup and vinegar, the salt and the sugar. Cook for several minutes; after the mixture boils, add the vegetables and mint. Toss and serve.
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