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Combination of two of my favorites, and lower in fat.
Whisk together sauce ingredients and set aside.
Heat a large skillet over medium-high heat.
In a large plastic bag, mix together flour, cornstarch, salt, pepper, garlic powder and baking powder. Add chicken and shake to coat.
Add oil to skillet and brown chicken pieces until golden (in batches if necessary). No need to cook completely, they will finish in the sauce. Remove from skillet and reserve.
To the same skillet, with more oil if needed, cook carrot, red pepper, onion and chile pepper pieces for 2-3 minutes. Add garlic and ginger, cooking a few minutes more. Add back in chicken and pour over the sauce, stirring to combine. Let simmer for a few minutes or until chicken is cooked through. Remove chile pepper before serving.
Serve over brown rice with additional sprinkling of sesame seeds.
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