Ta Chien Chicken
Get ready to ignite your taste buds with Ta Chien Chicken, a bold and flavorful stir-fry that combines juicy, tender chicken thighs with a medley of vibrant vegetables and a savory-sweet sauce. Marinated in soy sauce and cornstarch for ultimate tenderness, the chicken is stir-fried to golden perfection and paired with fragrant garlic, spicy dried red chilies, and zesty ginger. Diced bell peppers and onions add a satisfying crunch, while the luscious sauce, made with hoisin, rice vinegar, and a hint of sugar, ties everything together in a symphony of umami goodness. Finished with a drizzle of rich sesame oil and a sprinkling of fresh scallions, this quick and easy dish is perfect for busy weeknights. Serve it hot over steamed rice or noodles for a comforting, restaurant-quality meal made right in your own kitchen. Keywords: Ta Chien Chicken recipe, easy chicken stir-fry, umami-packed chicken recipes, quick weeknight meals.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 4 tablespoons vegetable oil
- 4 units garlic cloves, minced
- 1 tablespoon ginger, minced
- 3 units dried red chilies, chopped
- 1 medium green bell pepper, diced
- 1 medium onion, diced
- 2 tablespoons hoisin sauce
- 100 milliliters chicken stock
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 2 units scallions, sliced
- 1 teaspoon sesame oil
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a bowl.
Add 2 tablespoons of soy sauce and 1 tablespoon of cornstarch to the chicken. Mix well to coat the chicken evenly. Let it marinate for 15 minutes.
In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, hoisin sauce, chicken stock, rice vinegar, sugar, and the remaining 1 tablespoon of cornstarch. Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated chicken to the skillet and stir-fry for 4-5 minutes until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside.
Add the remaining 2 tablespoons of vegetable oil to the skillet.
Stir-fry the minced garlic, ginger, and dried red chilies for about 30 seconds until fragrant.
Add the diced green bell pepper and onion to the skillet. Cook for 2-3 minutes until the vegetables are slightly tender but still crisp.
Return the cooked chicken to the skillet.
Pour the sauce mixture into the skillet, stirring to combine with the chicken and vegetables. Cook for another 2-3 minutes, allowing the sauce to thicken.
Drizzle the sesame oil over the dish and garnish with sliced scallions.
Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
1934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.5 g | 160% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 40.0 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 2742 mg | 119% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 23.4 g | ||
| Protein | 143.5 g | 287% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 177 mg | 14% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1967 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.
