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SideChef
Recipes
Dairy-Free
Sauteed Spicy Chicken with Potatoes

20 INGREDIENTS • 10 STEPS • 40MINS

Sauteed Spicy Chicken with Potatoes

Recipe

5.0

2 ratings
This common Xinjiang dish from China can be found on almost every corner. It's quick, easy and filling. Use organic native chicken for the best flavor.
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This common Xinjiang dish from China can be found on almost every corner. It's quick, easy and filling. Use organic native chicken for the best flavor.
author_avatar
Aaron Ayotte
Chef. Writer. Comedian.

40MINS

Total Time

$2.35

Cost Per Serving

Ingredients

Servings
4
us / metric
Whole Chicken
1
Whole Chicken
Potato
4
Potatoes
Green Bell Pepper
2
Green Bell Peppers
Red Bell Pepper
2
Red Bell Peppers
Star Anise
2
Star Anise
Cinnamon Stick
1
Cinnamon Stick
Bay Leaf
1
Bay Leaf
Dried Chili Pepper
3
Dried Chili Peppers
Chinese Red Pepper
1 handful
Chinese Red Pepper
Scallion
to taste
Scallions
Fresh Ginger
1 in
Fresh Ginger
Light Soy Sauce
2 Tbsp
Light Soy Sauce
Dark Soy Sauce
2 Tbsp
Dark Soy Sauce
Granulated Sugar
1 Tbsp
Granulated Sugar
Ketchup
2 Tbsp
Ketchup
Cooking Wine
4 Tbsp
Cooking Wine
Vegetable Oil
2 Tbsp
Vegetable Oil
Water
1 1/2 cups
Water
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
575
Fat
21.6 g
Protein
45.4 g
Carbs
54.0 g
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Sauteed Spicy Chicken with Potatoes
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author_avatar
Aaron Ayotte
Chef. Writer. Comedian.

Cooking Instructions

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step 1
Peel and chop the Potatoes (4).
step 1 Peel and chop the Potatoes (4).
step 2
Slice the Green Bell Peppers (2) and Red Bell Peppers (2) into strips.
step 2 Slice the Green Bell Peppers (2) and Red Bell Peppers (2) into strips.
step 3
Chop the Whole Chicken (1) into manageable pieces. In a pot, add chicken, Cooking Wine (4 Tbsp) and enough water to cover the chicken. Cook until the water starts to boil, strain the chicken and rinse under water.
step 3 Chop the Whole Chicken (1) into manageable pieces. In a pot, add chicken, Cooking Wine (4 Tbsp) and enough water to cover the chicken. Cook until the water starts to boil, strain the chicken and rinse under water.
step 4
In a pan, heat the Vegetable Oil (2 Tbsp) over high heat. Cook the Fresh Ginger (1 in), Scallions (to taste), Chinese Red Pepper (1 handful), Cinnamon Stick (1), Star Anise (2), Bay Leaf (1), and Dried Chili Peppers (3) until fragrant.
step 4 In a pan, heat the Vegetable Oil (2 Tbsp) over high heat. Cook the Fresh Ginger (1 in), Scallions (to taste), Chinese Red Pepper (1 handful), Cinnamon Stick (1), Star Anise (2), Bay Leaf (1), and Dried Chili Peppers (3) until fragrant.
step 5
Add the chicken and cook for 2 to 3 minutes.
step 5 Add the chicken and cook for 2 to 3 minutes.
step 6
Add in the Light Soy Sauce (2 Tbsp), Dark Soy Sauce (2 Tbsp) and Granulated Sugar (1 Tbsp).
step 6 Add in the Light Soy Sauce (2 Tbsp), Dark Soy Sauce (2 Tbsp) and Granulated Sugar (1 Tbsp).
step 7
Add in Boiling Water (1 1/2 cups) and Ketchup (2 Tbsp). Cover the pan and cook for 15 minutes over low heat.
step 7 Add in Boiling Water (1 1/2 cups) and Ketchup (2 Tbsp). Cover the pan and cook for 15 minutes over low heat.
step 8
Add in the chopped potatoes and cook for 10 minutes over medium heat.
step 8 Add in the chopped potatoes and cook for 10 minutes over medium heat.
step 9
Add the sliced bell peppers and cook over high heat. Add Salt (to taste) and Ground Black Pepper (to taste) and stew under high heat to evaporate the liquid.
step 9 Add the sliced bell peppers and cook over high heat. Add Salt (to taste) and Ground Black Pepper (to taste) and stew under high heat to evaporate the liquid.
step 10
Best served with big fat chinese noodles or rice.
step 10 Best served with big fat chinese noodles or rice.

Tags

Dairy-Free
Comfort Food
Lunch
Chicken
Shellfish-Free
Dinner
Chinese
Potatoes
Vegetables
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