Liang Pan Chich Lan
Discover the vibrant flavors of **Liang Pan Chich Lan**, a quick and delicious stir-fry bursting with colorful vegetables and tender chicken coated in a glossy, umami-rich sauce. This Chinese-inspired dish features juicy chicken thighs lightly coated in cornstarch for a crispy texture, paired with fresh garlic, zesty ginger, red bell peppers, broccoli, and carrots for a medley of textures and nutrients. A savory-sweet sauce made with soy sauce, oyster sauce, honey, and sesame oil brings everything together in just 30 minutes. Perfect for a weeknight dinner, this versatile recipe can be served with steamed rice or noodles and topped with fresh cilantro for an extra burst of flavor. Whether you're craving a healthier takeout alternative or a crowd-pleasing family meal, Liang Pan Chich Lan is sure to impress!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 2 tablespoons Cornstarch
- 3 tablespoons Vegetable oil
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, finely grated
- 1 Red bell pepper, thinly sliced
- 200 grams Broccoli florets
- 1 Carrot, julienned
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Honey
- 2 tablespoons Water
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Slice the chicken thighs into bite-sized pieces and coat them evenly with cornstarch in a medium bowl. Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 4-5 minutes, stirring occasionally, until they are golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
Add the red bell pepper, broccoli florets, and julienned carrot to the skillet. Stir-fry the vegetables for 4-5 minutes until they are tender-crisp.
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, honey, and water to create the sauce.
Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and toss to combine. Allow the sauce to coat everything evenly and cook for 2-3 minutes, letting the flavors meld together.
Remove from heat and garnish with freshly chopped cilantro, if desired. Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
1815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.0 g | 140% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 3178 mg | 138% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 28.9 g | ||
| Protein | 144.8 g | 290% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 250 mg | 19% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1981 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
