Asian-Style Chicken with Soybean Sprouts
Salads • European
Description
Asian-Style Chicken with Soybean Sprouts
Ingredients
- Skin-On Chicken Breasts 5 oz
- Peanut Sprouts 5 oz
- Cucumbers 5 oz
- Grated Ginger Root 0 oz
- Garlic 4 cloves
- Cilantro 0 oz
- Scallions 0 oz
- Mild Chili Spice 1 piece
- Soy Sauce 0 fl oz
- Fish Oil 0 fl oz
- Oyster Mushrooms 0 fl oz
- Sesame Oil 0 fl oz
- Chicken Broth 5 fl oz
- Rice Vinegar for Sushi 0 fl oz
- Corn Starch 0 oz
- Olive Oil 0 fl oz
Step-by-Step Guide
Step 1
Slice the ginger into thin strips, cut the cucumber into large wedges, chop the onion coarsely, peel, crush, and finely chop the garlic, and mash it into a paste. Cut and finely chop 2 thin slices of chili pepper.
Step 2
Cut the chicken into thin pieces and marinate with ginger, garlic, chili pepper, fish sauce, and half of the soy sauce.
Step 3
Mix the onion and cucumber, add rice vinegar and the remaining soy sauce, and stir.
Step 4
Sauté the soybean sprouts in sesame oil for 3 minutes.
Step 5
Dissolve the cornstarch in chicken broth.
Step 6
Sauté the chicken in olive oil over high heat for 3 minutes, add the dissolved cornstarch, simmer for 1 minute until the sauce thickens, and add the oyster sauce.
Step 7
On the soybean sprouts, place the cucumber with onion, chicken, drizzle with sauce, sprinkle with finely chopped cilantro, and serve.
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